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 DIRECTIONS

In a medium bowl, whisk eggs and cream together until well blended and smooth, set aside
Heat skillet to medium-high heat
Add olive oil and heat a few seconds
Add fennel, shallots, chopped red bell pepper and cook until softened (3-4 minutes)
Add cooked, halved new potatoes
Sprinkle with kosher salt and add tomatoes and trout
Cook for another minute or two
Pour the egg mixture over all of our ingredients and let cook, undisturbed for 1 minute
Using a rubber spatula, lightly scrape the bottom of the pan to bring up some of the cooked egg. Repeat 3 times
Evenly 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 slicing
Serve 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 Hhoa.on.ca