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Smoked trout and chive soufflé omelette with lemon beurre noisette

You'll need

  Smoked trout souffle 120 gm (½ cup) crème fraîche 1 lemon rind, finely grated 2 green onions, thinly sliced 2 tbsp finely chopped chives 30 gm plain flour 4 eggs, separated 400 gm smoked trout, bones removed, flaked 20 gm butter To serve: baguette and lemon wedges   Lemon beurre noisette 60 gm cold butter, coarsely chopped 1 lemon, peeled and segmented 2 tbsp finely chopped chives


  • 01
  • Combine crème fraîche, lemon rind, green onion, chives, flour, egg yolks and half the smoked trout in a bowl and mix to combine. Season to taste with sea salt and freshly ground black pepper.
  • 02
  • Whisk eggwhites and a pinch of salt until firm peaks form, then fold into trout mixture.
  • 03
  • Heat butter in a 25cm-diameter frying pan over low heat until starting to foam, pour in omelette mixture, gently shaking pan to level. Cook for 1-2 minutes or until base is golden. Scatter remaining trout over half the omelette, place under grill and cook for 1-2 minutes or until light golden. Gently fold omelette in half.
  • 04
  • For noisette, heat butter in a small saucepan over medium-high heat for 5-6 minutes or until brown, remove from heat, add lemon segments and chives and combine. Spoon over omelette and serve with baguette and lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Full-bodied chardonnay.

Featured in

Jul 2007

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