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.
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.
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.