Smoked trout and chive soufflé omelette with lemon beurre noisette
Australian Gourmet Traveller breakfast recipe for smoked trout and chive souffle omelette with lemon beurre noisette
- Serves 4
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Ingredients
Smoked trout souffle
- 120 gm crème fraîche (½ cup)
- 1 lemon rind, finely grated
- 2 green onions, thinly sliced
- 2 tbsp finely chopped chives
- 30 gm plain flour
- 4 eggs, separated
- 400 gm smoked trout, bones removed, flaked
- 20 gm butter
- To serve: baguette and lemon wedges
Lemon beurre noisette
- 60 gm cold butter, coarsely chopped
- 1 lemon, peeled and segmented
- 2 tbsp finely chopped chives
Method
Main
- 1Combine crème fraîche, lemon rind, green onion, chives, flour, egg yolks and half the smoked trout in a bowl and mix to combine. Season to taste with sea salt and freshly ground black pepper.
- 2Whisk eggwhites and a pinch of salt until firm peaks form, then fold into trout mixture.
- 3Heat butter in a 25cm-diameter frying pan over low heat until starting to foam, pour in omelette mixture, gently shaking pan to level. Cook for 1-2 minutes or until base is golden. Scatter remaining trout over half the omelette, place under grill and cook for 1-2 minutes or until light golden. Gently fold omelette in half.
- 4For noisette, heat butter in a small saucepan over medium-high heat for 5-6 minutes or until brown, remove from heat, add lemon segments and chives and combine. Spoon over omelette and serve with baguette and lemon wedges.
Notes
Drink Suggestion: Full-bodied chardonnay. Drink suggestion by Max Allen