Smoked Trout and Beetroot Frittata with Avocado Salsa

Name: Smoked Trout and Beetroot Frittata with Avocado Salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 2 tbsp rapeseed/canola oil; 1 onion, finely sliced; 2 tbsp rapeseed/canola oil; 100 g/3½ oz smoked trout fillet, flaked; 120 g/4¼ oz cooked beetroot/beets, cut into 1cm/½in cubes; 1 large handful of dill, chopped; 100 g/3½ oz smoked trout fillet, flaked; sea salt and freshly ground black pepper; 5 eggs, lightly beaten; 2 tbsp pumpkin seeds; sea salt and freshly ground black pepper; 1 avocado, peeled, pitted and cut into small chunks; 3 spring onions/scallions, finely sliced; 3 spring onions/scallions, finely sliced; 1 celery stalk, finely diced; 1 tbsp lemon juice; 1 tbsp rapeseed/canola oil; 1 tbsp rapeseed/canola oil; 1 large handful of sprouting seeds or tub of salad cress

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

Not only is this one of the most colourful of dishes, it’s also packed full of good stuff from start to finish. I agree that beetroot/beets might not be an obvious choice to include in a frittata, but it tastes seriously good especially when combined with the smoked trout and generous amount of dill. Please don’t skip the salsa – it rounds everything off just perfectly, not to mention adding even more goodness along the way.

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method