Name: Smoked Trout Frittata Squares
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 whole smoked trout (about 400g); 2 medium zucchini, coarsely grated; 3 green onions, finely sliced; 2 teaspoons chopped dill, plus extra for garnish; Finely grated rind of 1 lemon; 8 eggs; 1/3 cup light sour cream, plus 1/4 cup for topping

1 whole smoked trout (about 400g)
2 medium zucchini, coarsely grated
3 green onions, finely sliced
2 teaspoons chopped dill, plus extra for garnish
Finely grated rind of 1 lemon
8 eggs
1/3 cup light sour cream, plus 1/4 cup for topping

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Preheat the oven to 180°C. Line a 26 x 16cm (base measurement) slice tin with non stick baking paper, extending over the two long sides
Pull all the flesh from the trout, discarding the skin and bones. Flake the flesh and place into a large bowl. Squeeze out excess liquid from the zucchini. Add to the bowl along with the onions, dill and lemon rind; mix well
Whisk the eggs and sour cream. Add to the bowl, stir to combine and season with salt and freshly ground black pepper. Pour into the prepared tin
Bake for 25-30 minutes, until set and golden brown. Stand in the tin for 5 minutes, then lift onto a wire rack, and carefully slide out the paper. Cool completely
Cut into 24 squares and place onto a serving platter. Top each piece with a small dollop of sour cream, and a dill sprig

Preheat the oven to 180°C. Line a 26 x 16cm (base measurement) slice tin with non stick baking paper, extending over the two long sides
Pull all the flesh from the trout, discarding the skin and bones. Flake the flesh and place into a large bowl. Squeeze out excess liquid from the zucchini. Add to the bowl along with the onions, dill and lemon rind; mix well
Whisk the eggs and sour cream. Add to the bowl, stir to combine and season with salt and freshly ground black pepper. Pour into the prepared tin
Bake for 25-30 minutes, until set and golden brown. Stand in the tin for 5 minutes, then lift onto a wire rack, and carefully slide out the paper. Cool completely
Cut into 24 squares and place onto a serving platter. Top each piece with a small dollop of sour cream, and a dill sprig

Preheat the oven to 180°C. Line a 26 x 16cm (base measurement) slice tin with non stick baking paper, extending over the two long sides
Pull all the flesh from the trout, discarding the skin and bones. Flake the flesh and place into a large bowl. Squeeze out excess liquid from the zucchini. Add to the bowl along with the onions, dill and lemon rind; mix well
Whisk the eggs and sour cream. Add to the bowl, stir to combine and season with salt and freshly ground black pepper. Pour into the prepared tin
Bake for 25-30 minutes, until set and golden brown. Stand in the tin for 5 minutes, then lift onto a wire rack, and carefully slide out the paper. Cool completely
Cut into 24 squares and place onto a serving platter. Top each piece with a small dollop of sour cream, and a dill sprig