Hot-smoked Trout and Asparagus Frittata

Total time :	Ready in 35 minutes

Serves: 4

Ingredients

125g pack extra fine asparagus
6 eggs
100ml half-fat crème fraîche
1/2 x 15g pack chopped fresh tarragon
2 x 125g packs Waitrose Hot Smoked Trout Fillets

Method

1. Preheat the oven to 200°C, gas mark 6.
2. Place a leek, trimmed and cut into 8-10cm strips, and a 125g pack extra fine asparagus, trimmed, into a pan with a little boiling water. Cover and cook for 3 minutes or until just tender. Drain and cool in cold running water, then drain again and dry thoroughly.
3. Beat 6 eggs with 100ml half-fat crème fraîche, 1/2 x 15g pack chopped fresh tarragon and seasoning.
4. Spoon the vegetables into a 20cm square tin, greased and lined with baking parchment. Scatter over 2 x 125g packs Waitrose Hot Smoked Trout Fillets, broken into large flakes, and pour over the egg mixture.
5. Bake for 25 minutes in the preheated oven until just firm. Allow to cool slightly before cutting into wedges. Serve with mixed salad leaves.