Smoked trout and herb frittata

This beautiful frittata is best served warm with a dollop of creme fraiche, salmon roe and a sprinkle of fresh herbs.

Recipe «Smoked trout and herb frittata» presented in category Recipes / Fish, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 8 eggs, 400ml cream, 500ml milk, 4 spring onions, finely chopped, 200g smoked trout, flaked , 1 tbsp chopped chervil, 1 tbsp chopped fresh chives, 1 tbsp chopped fresh tarragon , 1/4 cup grated parmesan, 1 tbsp unsalted butter, 200ml creme fraiche, 50g jar salmon roe, Extra chopped fresh herbs, to garnish.

Ingredients:

• 8 eggs 
• 400ml cream 
• 500ml milk 
• 4 spring onions, finely chopped 
• 200g smoked trout, flaked 
• 1 tbsp chopped chervil 
• 1 tbsp chopped fresh chives 
• 1 tbsp chopped fresh tarragon 
• 1/4 cup grated parmesan 
• 1 tbsp unsalted butter 
• 200ml creme fraiche 
• 50g jar salmon roe 
• Extra chopped fresh herbs, to garnish 

Instructions

1. Preheat oven to 150°C.
2. Whisk together the eggs, cream and milk in a bowl. Add the spring onion, trout, herbs and parmesan. Season with salt and pepper and stir to combine.
3. Melt the butter in a 26cm frying pan (with an ovenproof handle) and add the egg mixture. Cook over very low heat, gently pulling the frittata away from the sides of the pan occasionally, until the base and sides are set (this can take up to 30 minutes). Transfer to the oven for 20 minutes until cooked through.
4. Cut the frittata into wedges and serve warm with creme fraiche, salmon roe and chopped herbs, to garnish.