Smoked Trout Frittatas

By Florence Fabricant

Smoked Trout Frittatas
Sabra Krock for The New York Times
Total Time
45 minutes
Rating
4(33)
Comments
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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.

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Ingredients

Yield:6 servings

    For the Smoked Trout Frittatas

    • 2½tablespoons extra virgin olive oil
    • 1pound Yukon gold potatoes, peeled, in ½-inch dice
    • Salt
    • 1cup finely chopped onion
    • 1ounce speck, finely chopped
    • 1smoked trout, skin and bones removed
    • 2tablespoons minced fresh dill
    • 7large eggs, beaten
    • Ground black pepper
    • 1cup sour cream
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

294 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 12 grams protein; 500 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. For the Smoked Trout Frittatas

    1. Step 1

      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.

    2. Step 2

      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.

    3. Step 3

      Unmold frittatas and serve with sour cream alongside.

Ratings

4 out of 5
33 user ratings
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Comments

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Jennifer O

I'm always looking for a new smoked trout recipe. This one hit the mark. Used bacon not speck as others suggested. Added steamed asparagus and artichoke hearts. Also threw in chopped chives along with the dill. Delicious!

Mark

Well,we happened into some smoked halibut, I was looking for a recipe to use it in. This won out. It was absolutely delicious the way I made it. Unfortunately, for recipe purists, I varied from the script. First and foremost is the halibut instead of trout. Next was the downsizing for two people. Five eggs. 12 Oz. potatoes. 2oz. Bacon instead of speck (hey I live rural). Used my cast iron skillet. Cooked the bacon first, then added potatoes and onion to that. Then pretty much followed the recipe

Lisa Z.

Terrific recipe, comes together quickly. I added blanched asparagus in 1 inch pieces. Used beef 'bacon' (similar to speck but kosher) and sautéed in own pan. Used the leftover beef fat to cook the thinly sliced potatoes and onions and also to to grease the pan for frittata. Much simpler to use one frittata pan. Cooked on stove top for 15 min, then finished in 400 degree oven for another 12 min. Trader Joe's smoked trout filet worked perfectly.

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