Smoked Trout Frittatas Recipes
ASPARAGUS FRITTATA WITH SMOKED TROUT
Asparagus and eggs always go beautifully together. This omelet is enriched with omega-3 fats, as well.
Provided by Martha Rose Shulman
Time 45m
Yield Makes one 10-inch frittata
Number Of Ingredients 8
Steps:
- Steam the asparagus until tender and still bright green, about five minutes. Drain and refresh under cold water. Dry on paper towels.
- Beat the eggs in a large bowl. Stir in the salt, pepper, milk, asparagus, smoked trout and chives.
- Drop a bit of egg into the pan; if it sizzles, pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, lifting the edges of the omelet to let the eggs run underneath during the first minute or two of cooking. Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. Loosen the bottom of the omelet with a wooden spatula while tilting the pan from time to time, so that the bottom doesn't burn. The eggs should be just about set; cook a few minutes longer if they're not. Meanwhile, preheat the broiler.
- Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn't burn. Remove from the heat, and allow to cool for 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large, round platter, and cut into wedges or diamond-shaped pieces. If serving the next day, cover with plastic and then foil. Refrigerate overnight.
SMOKED TROUT FRITTATAS
There isn't much in the way of food that tart, citric, sometimes spicy and often refreshing Austrian rieslings can't handle with aplomb. Spring's challenges, like artichokes, asparagus and salads, would not daunt them. Nor would eggs. In fact, the whiff of sulfur up front in some of the wines suggested eggs.Here's a simple brunch or lunch preparation suited to entertaining. Individual frittatalike mixtures, inspired by the Spanish tortilla of eggs, potatoes and onions, with the addition of smoked trout, are baked, not fried. They can be made up to an hour in advance and reheated or even served just warm. A salad is all that's needed alongside, and do not hesitate to toss in some asparagus or artichokes.
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in a 10-inch skillet. Add potatoes and cook on medium-low for about 10 minutes, until they start to soften. Sprinkle with salt. Add onion, increase heat to medium and cook about 5 minutes longer, until onion and potatoes are tender. Stir in speck and sauté another minute. Stir in trout and half the dill. Transfer to a bowl and allow to cool 10 minutes.
- Heat oven to 325 degrees. Use remaining oil to grease 6 large (8-ounce) muffin tins. Fold eggs into trout mixture. Season generously with pepper and add additional salt if needed. Spoon mixture into tins. Place in oven and bake 15 minutes. Fold remaining dill into sour cream and place in a serving dish.
- Unmold frittatas and serve with sour cream alongside.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 501 milligrams, Sugar 3 grams, TransFat 0 grams
SMOKED TROUT FRITTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler to high.
- In a medium bowl, whisk the eggs and cream together until completely smooth. Set aside.
- Heat an ovenproof 10-inch skillet over medium-high heat. Add the oil; heat for a few seconds. Add the fennel and shallots; cook until the fennel has softened, 3 minutes. Season with the salt and add the tomatoes and trout; cook for another minute. Pour the egg mixture over the trout and let cook undisturbed for 1 minute. Using a rubber spatula, lightly scrape the bottom of the pan to bring up some of the cooked egg. Repeat 3 times. Evenly spread the mixture in the pan--the top will still be liquid--and dot the top with the basil and goat cheese.
- Broil until the frittata is cooked through and lightly browned on top, 3 to 4 minutes. Let cool slightly before slicing and serving.
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SMOKED TROUT FRITTATA | GIADZY
From giadzy.com
Servings 6Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 25 mins
- Heat an ovenproof 10-inch skillet over medium-high heat. Add the oil; heat for a few seconds. Add the fennel and shallots; cook until the fennel has softened, 3 minutes. Season with the salt and add the tomatoes and trout; cook for another minute. Pour the egg mixture over the trout and let cook undisturbed for 1 minute. Using a rubber spatula, lightly scrape the bottom of the pan to bring up some of the cooked egg. Repeat 3 times. Evenly spread the mixture in the pan--the top will still be liquid--and dot the top with the basil and goat cheese.
SMOKED TROUT POTATO FRITTATA - KRUMPLI
From krumpli.co.uk
5/5 (4)Total Time 1 hrCategory Fish And Seafood RecipesCalories 478 per serving
- Season the potato and onion with the salt and pepper and then add to the olive oil and allow to cook, partially covered for 20-25 minutes stirring occasionally.
- Heat a 25cm skillet over a medium heat and add a little of the drained oil (just enough to coast the pan).
HOW TO MAKE SMOKED BREAKFAST FRITTATA | GRILLA GRILLS
From grillagrills.com
- First, empty spinach into a bowl and drizzle with oil or butter. Mix until well broken-down and add mushrooms. Dice green onion, red bell pepper, and any other chosen ingredients and add to spinach-mushroom mix.
- In a separate bowl, combine eggs, whole milk/heavy cream, and Grilla AP Rub. Whisk until well blended.
- Next, take a cast iron skillet and coat the bottom with a thin layer of olive oil. Pour in egg mixture and combine spinach mix. Once the ingredients have been evenly distributed in the skillet, take balls of goat cheese and evenly spread throughout.
- Place pan in the Grilla Grill of your choice at 375 degrees and cook for 45 minutes. Shortly before finished, sprinkle shredded cheese over the frittata. Remove from grill and enjoy this morning deliciousness!
HOW TO MAKE SMOKED TROUT FRITTATA SQUARES - AUSTRALIAN EGGS
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DILLY SMOKED TROUT FRITTATA | METRO
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Servings 8Total Time 1 hr 10 mins
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ASPARAGUS AND SMOKED TROUT FRITTATA RECIPE | MYRECIPES
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5/5 (10)Calories 186 per serving
- Cook asparagus in a large saucepan of boiling water 2 minutes. Drain and plunge asparagus into ice water; drain and pat dry.
- Combine milk and next 4 ingredients (through egg whites) in a medium bowl, stirring with a whisk. Stir in asparagus, 2 tablespoons cheese, dill, and trout.
- Heat a 10-inch ovenproof skillet over medium heat. Coat pan with cooking spray. Add oil and onions to pan; cook 1 minute, stirring occasionally. Pour egg mixture into pan; stir once. Cook without stirring for 2 minutes or until edges begin to set. Place pan in oven. Bake at 450° for 8 minutes or until eggs are just set. Remove from oven; sprinkle evenly with remaining 2 tablespoons cheese.
SMOKED TROUT FRITTERS | MEATEATER COOK
From themeateater.com
Servings 4Category Small Bites
- Clean your trout and butterfly or fillet them. Pat dry and sprinkle them inside and out with the Kosher salt, brown sugar, lemon zest, and dill. Cover with parchment paper and refrigerate for 12 to 24 hours. When you’re ready, place them in a smoker at 250 degrees for 90 minutes or until they are lightly smoked. This can be completed well in advance of making the actual meal.
- Combine all of the tartar sauce ingredients in a plastic container and mix well. Cover the sauce and place it in the refrigerator to allow the flavors to combine.
- Set the smoked trout aside. Combine all of the dry fritter ingredients into a large bowl and stir until evenly mixed. Combine all of the wet fritter ingredients into a separate large bowl and stir until its evenly mixed. Gently mix the wet ingredients into the dry ingredients until the fritter batter just comes together. The batter will be a little wet. Gently mix in the smoked fish. The fritter batter can be made well ahead of time and kept in the refrigerator, but for best results, go straight to the fryer.
- Fill a Dutch oven or large metal pot with two inches of canola or vegetable oil. The depth of the oil will allow the fritters to just float so you can rotate them to ensure an even fry. Using a fry or candy thermometer, bring the oil up to 350 degrees.
TROUT FRITTATA RECIPE WITH QUAIL EGGS AND ASPARAGUS
From quailegg.recipes
5/5 (1)Category Dinner, LunchCuisine InternationalCalories 359 per serving
- Start by preheating your oven. In the meantime, chop your vegetables. Cut the white asparagus spears into halves and dice 2 green onions. Halve the 10 tomatoes and the first step is done. Simple and fast.
- Take a saute pan or a wok and pour some extra virgin olive oil in it. This will ensure that the veggies won't stick. Heat up the oil over medium heat. When the oil is hot enough add the tomatoes and green onion and saute them for approximately 2-3 minutes until they turn barely soft.
- While the vegetables are cooking, whisk the quail eggs in a bowl, add 2 tablespoons of Greek yogurt, salt, and pepper. This is the base of your trout frittata. Season it as you like, really, you can play with flavors. Be creative when you cook. That's when the best results are obtained.
- Cut or tear the trout fillets into smaller pieces and place them in a baking dish. Lay the asparagus on top of the fish and season with a little salt and pepper. Now, pour the egg mixture on top and bake for 30 minutes or until it is set. Just keep the heat low; you don't want to burn your lunch/dinner!
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