Smoked trout and chive soufflé omelette with lemon beurre noisette
Search for similar recipes...
Serves
4
| 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
|
|
1
|
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.
|
|
2
|
Whisk eggwhites and a pinch of salt until firm peaks form, then fold into trout mixture.
|
|
3
|
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.
|
|
4
|
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.
|
Drink Suggestion Full-bodied chardonnay.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles
DRINK SUGGESTION Max Allen