Name: Smoked trout omelette
Yield: 2
Ingredients: 5 eggs; 100 gm crème fraîche; Finely grated rind and juice of ½ lemon, or to taste, plus wedges to serve; 1 tbsp olive oil; 20 gm butter; 50 gm smoked trout, coarsely flaked; ½ baby fennel bulb, thinly sliced on a mandolin, fronds reserved; ¼ small Spanish onion, thinly sliced; ¼ cup loosely packed dill sprigs; To serve: extra-virgin olive oil and finely chopped chives

Ingredients

5 eggs

100 gm crème fraîche

Finely grated rind and juice of ½ lemon, or to taste, plus wedges to serve

1 tbsp olive oil

20 gm butter

50 gm smoked trout, coarsely flaked

½ baby fennel bulb, thinly sliced on a mandolin, fronds reserved

¼ small Spanish onion, thinly sliced

¼ cup loosely packed dill sprigs

To serve: extra-virgin olive oil and finely chopped chives

Method

Main

1.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.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd