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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
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At A Glance

  • Serves 6 people

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