5eggs100 gmcrème fraîcheFinelygrated rind and juice of ½ lemon, or to taste, plus wedges to serve1 tbspolive oil20 gmbutter50 gmsmoked trout, coarsely flaked½baby fennel bulb, thinly sliced on a mandolin, fronds reserved¼small Spanish onion, thinly sliced¼ cuploosely packed dill sprigsTo serve:extra-virgin olive oil and finely chopped chives
Whisk eggs, crème fraîche and lemon rind in a bowl and season to taste. Heat olive oil and butter in a frying pan over medium-high heat until butter foams, add egg mixture and cook, pulling cooked mixture from the edges of pan to the centre, tipping pan to allow uncooked egg to run to the outside, until softly set (3-4 minutes). Remove from heat, scatter half the omelette with smoked trout, then slide the omelette out of the pan onto a warmed plate, folding it over as you go. Combine fennel, onion and dill in a bowl, season to taste, drizzle with extra-virgin olive oil and lemon juice, toss to combine and scatter onto omelette along with chives and serve with lemon wedges.