Learn about the distinct species of trout known as Haliburton Gold and how the volunteers collect and incubate trout eggs. Listen in as Nancy hears the complete story of how this hatchery raises and releases 30,000 trout into local lakes in Haliburton County annually.
Smoked Trout Frittata
Serves 6-8
For this recipe you will need:
A large cast iron or oven proof skillet, no less than 10”
INGREDIENTS
Preheat oven broiler to high
8 farm fresh eggs (and you know how easy it is to find those in our county!)
½ Cup heavy cream
3 Tbsp. extra virgin olive oil
½ bulb fresh fennel, chopped fine
1 shallot, chopped fine
½ red bell pepper, coarsely chopped
10 cherry tomatoes, halved
5 small, new potatoes (little gems), cooked and halved
½ tsp. kosher salt
One 4-oz fillet smoked trout (skin removed, flaked and bones removed)
¼ Cup fresh dill frons, roughly chopped
2 ounces fresh goat cheese
In a medium bowl, whisk eggs and cream together until well blended and smooth, set asideHeat skillet to medium-high heatAdd olive oil and heat a few secondsAdd fennel, shallots, chopped red bell pepper and cook until softened (3-4 minutes)Add cooked, halved new potatoesSprinkle with kosher salt and add tomatoes and troutCook for another minute or twoPour the egg mixture over all of our ingredients and let cook, undisturbed for 1 minuteUsing a rubber spatula, lightly scrape the bottom of the pan to bring up some of the cooked egg. Repeat 3 timesEvenly spread the mixture in the pan (there will still be liquid on top)Divide the goat cheese evenly on top, followed by the dill frons and place in the oven
Broil until frittata is cooked through and lightly browned Cool slightly before slicingServe with a salad for a quick and delicious brunch!Haliburton Highlands Outdoors Association
(HHOA) Trout Fishery
Dan Smith- Manager
6712 Gerert Road, Haliburton, On. K0M 1S0
(705) 457-9664
