Hot-Smoked Trout, Goats Cheese + Asparagus Frittata

Last week I received a pretty special delivery of freshly packed Huon Tasmanian Salmon and Ocean Trout. Immediately my mind went into overdrive thinking about what I could create with such beautiful products.

Before I get into what I decided to make and adhere to full disclosure, I was asked by the team at Huon Aquaculture Group to try a few of their products and have a play around with them in my kitchen. I ordered a selection of goodies from their Reserve Selection range that included some of their Hot-Smoked Ocean Trout Blacken Spice and their Hand-Milked Salmon Caviar.

After much thought, I decided to whip up a frittata that featured Huon Hot-Smoked Ocean Trout. Frittata is one of those wonderfully versatile dishes that can be thrown together in less than 30 minutes and enjoyed at any time of day. This frittata is a beautiful celebration of fresh ingredients – asparagus spears, cherry tomatoes, creamy goats cheese, and of course, hot-smoked trout. It is flavoured with tarragon and given silkiness from the addition of a little dollop of sour cream. Baked in the oven until puffed and golden and served topped with tiny Huon Caviar flavour-bombs, this is a dish that is nothing but a pleasure to make and eat.

You’ll need
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2 asparagus spears
2 free-range eggs
1 tbsp sour cream
2 large cherry tomatoes, halved
½ tbsp finely chopped tarragon leaves50g Hot smoked Ocean Trout – I used Huon Reserve Selection Hot Smoked Ocean Trout Blacken Spice.
¼ tsp Olsson’s sea salt
Freshly ground black pepper
Extra virgin olive oil
1/4 red onion, finely sliced
½ garlic clove, finely chopped
25g firm goats cheese
2 tsp salmon caviar – I used Huon Reserve Selection Hand-Milked Caviar

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  1. Preheat oven to 220C.
  2. Snap off the woody ends of the asparagus spears and slice in half lengthways.
  3. Whisk the eggs and sour cream together in a bowl, then add the tomatoes, chopped tarragon, hot smoked trout (reserving a little to place on the top before baking), salt and a few cracks of pepper. Stir to combine.
  4. Heat a little olive oil in an ovenproof fry pan or baking dish. Add the asparagus, onion, and garlic and cook over medium heat for 3 minutes, until softened. Remove from heat.
  5. Pour over the egg mixture, dot the top with goats cheese and remaining trout, and sprinkle with any remaining tarragon.
  6. Place in the oven to bake for 8-10 minutes until the cheese has melted and the frittata is golden brown.
  7. To serve, top with a few teaspoons of caviar and tarragon leaves. Serve hot.

SERVES 1