Name: Smoked trout and herb frittata
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Ingredients: 8 eggs; 400ml cream; 500ml (2 cups) milk; 4 spring onions, finely chopped; 200g smoked trout, flaked; 20.00 ml chopped chervil; 20.00 ml chopped fresh chives; 20.00 ml chopped fresh tarragon; 62.50 ml grated parmesan; 20.00 gm unsalted butter; 200ml creme fraiche; 50g jar salmon roe; Extra chopped fresh herbs, to garnish

Smoked trout and herb frittata

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Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
65 minutes

Delicious frittata topped with creme fraiche, salmon roe, and fresh herbs. Serve warm.

Ingredients:

8 eggs
400ml cream
500ml (2 cups) milk
4 spring onions, finely chopped
200g smoked trout, flaked
20.00 ml chopped chervil
20.00 ml chopped fresh chives
20.00 ml chopped fresh tarragon
62.50 ml grated parmesan
20.00 gm unsalted butter
200ml creme fraiche
50g jar salmon roe
Extra chopped fresh herbs, to garnish

Instructions:

Preheat the oven to 150°C for the perfect temperature to work its magic.
Combine the eggs, cream, and milk in a bowl. Mix in the spring onion, trout, herbs, and parmesan. Season with salt and pepper, stirring until well combined.
In a 26cm frying pan with an ovenproof handle, gently melt the butter, then pour in the egg mixture. Cook over low heat, loosening the edges of the frittata occasionally until set (about 30 minutes). Finish by baking in the oven for 20 minutes until fully cooked.
Slice the frittata into wedges and enjoy warm with a dollop of creme fraiche, salmon roe, and chopped herbs for a delightful garnish.

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