GLUTEN-FREE SMOKED TROUT FRITTATAS
This handy recipe for little Smoked Trout Frittatas is one good reason on its own for keeping a packet of smoked trout in the fridge at all times.
With some feta, eggs and a few herbs you can put together a healthy and quite delicious tray of bite-sized mouthfuls that will hit the spot perfectly with something cool and sparkling.
So easy to prepare too. And so tasty. Just thinking…it could probably just as easily be made into one big frittata for dinner tonight. Perfect.
Jan
SMOKED TROUT FRITTATAS
Makes 24
Heat oven to 180°C. Grease a couple of trays of mini-tart tins with butter.
120 gm smoked trout, deboned and flaked
4 spring onions, white and pale parts, finely diced
A few sprigs of parsley, leaves picked and shredded
A few fronds of dill, leaves picked and chopped
60 gm feta, crumbled
8 large eggs
60 ml sour cream
80 gm finely grated parmesan
Sea salt and pepper
Few pinches of dried or fresh diced chilli
Extra dill
Mix together the spring onions, parsley and dill. Taking half the mix, sprinkle a pinch into the cups of the first tray. Distribute half the flaked trout roughly on top of the herbs. Top that with half the crumbled feta.
Repeat to fill the second tray.
Break the eggs into a medium bowl or jug with a pouring lip. Add the sour cream, parmesan and seasoning and whisk until well combined.
Gently pour the egg mixture on top of the fish, feta and herbs until each cup is about ¾ full. Sprinkle the tops with a little chilli and a pinch of chopped dill.
Cook frittatas for 10 – 12 minutes, turning trays in the oven half way to ensure an even result.
As they cook they’ll rise and pull away from the sides of the tins. When they’ve just lost their wobble, remove from the oven and serve warm or at room temperature.
If you’re preparing them well in advance, refrigerate and return to room temperature or re-heat gently when required.
TIPS:
Although these little frittatas can quite easily be made just before you need them – filling ingredients sorted into tins, egg mixture prepared, all ready to slip into the oven – they keep surprisingly well, refrigerated, even for a few days. Bring back to room temperature or warm a little before serving.