Smoked Trout Frittata
A quick and easy frittata made using Rutland Water rainbow trout which has been cold smoked.
Serves 4
Ready in 25 mins
Ingredients
- 200g Smoked Rutland Water rainbow trout
- 8 large eggs
- 40g kale
- 300g Maris Piper small potatoes
- 80g leeks
- Splash of oil
- Sea salt
- Black pepper
Method
- Preheat the grill to medium.
- Thinly slice the potatoes, approx 4mm thick. No need to peel them.
- Cook in some boiling salted water for 5 minutes, then drain.
- In a bowl, break the eggs and whisk, season with a little salt and some black pepper.
- Cut the smoked trout into strips.
- Wash and dry the leek, then thinly slice.
- Shred the kale.
- Warm the oil in a large non-stick frying pan.
- Cook the kale and leeks first to soften them.
- Add the potato and egg, cook on a low heat gently stirring for a few minutes.
- Add the smoked trout, and stir round once.
- Cook the frittata for 2-3 minutes on a very low heat without stirring, to set the base.
- Then put the frying pan under the grill and cook for about 2-3 minutes till the top is slightly browned and the frittata is set. Or, put in the oven (150C) for 15 mins to make sure the egg sets.
- Transfer to a plate, dress with some additional smoked trout to serve, and cut into slices.
Frittata ready for the grill or oven:
Cooked and ready for slicing:
