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Ocean trout and herb omelettes


You'll need

6 eggs ¼ cup milk 1½ tbsp olive oil 1 cup chervil sprigs ½ cup basil, torn 2 tbsp coarsely chopped dill 2 tbsp finely chopped chives 175 gm smoked ocean trout, flaked into bite-size pieces To serve: crème fraîche and salmon roe

Method

  • 01
  • Place eggs and milk in a bowl, season to taste with sea salt and freshly ground black pepper and whisk to combine. Place herbs in a bowl and gently combine.
  • 02
  • Heat ½ tsp olive oil in a 10cm x 15cm square frying pan or small frying pan over low heat, add ½ cup egg mixture and cook for 3-4 minutes or until omelette just sets on top. Remove omelette and repeat with remaining oil and egg mixture.
  • 03
  • Divide flaked ocean trout and herbs among omelettes, then fold in half to enclose filling.Serve immediately, topped with spoonfuls of crème fraîche and scattered with salmon roe.

At A Glance

  • Serves 6 people
GT
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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 6 people

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