Smoked Trout Frittata Squares

Serves 24


  • 8 size 7 Big Paddock eggs
  • 1 whole smoked trout (about 400g) or smoked salmon
  • 2 medium zucchini, coarsely grated with all the excess liquid squeezed out
  • 3 spring onions, finely sliced
  • 2 teaspoons chopped dill
  • Finely grated rind of 1 lemon
  • 1/3 cup light sour cream, plus ¼ cup for topping
  • Dill sprigs, for garnish


  1. Preheat the oven to 180°C.
  2. Line a 26 x 16cm slice tin with non stick baking paper, extending over the two long sides.
  3. Pull all the flesh from the trout (or smoked salmon), discarding the skin and bones.
  4. Flake the flesh and place into a large bowl.
  5. Add zucchini, onions, dill and lemon rind to the fish and mix well.
  6. Whisk the eggs and sour cream and add to the fish mixture.
  7. Stir to combine and season with salt and freshly ground black pepper.
  8. Pour into the prepared tin.
  9. Bake for 25-30 minutes, until set and golden brown.
  10. Stand in the tin for 5 minutes, then lift onto a wire rack, and carefully slide out the paper. Cool completely before slicing into 24 squares.

Serving suggestions

Place onto a serving platter and top each piece with a small dollop of sour cream and dill sprig.