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Smoked trout and chive soufflé omelette with lemon beurre noisette

Australian Gourmet Traveller breakfast recipe for smoked trout and chive souffle omelette with lemon beurre noisette

By Emma Knowles
  • Serves 4
Smoked trout and chive soufflé omelette with lemon beurre noisette
Smoked trout and chive soufflé omelette with lemon beurre noisette

Ingredients

Smoked trout souffle
  • 120 gm crème fraîche (½ cup)
  • 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

Method

Main
  • 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.

Notes

Drink Suggestion: Full-bodied chardonnay. Drink suggestion by Max Allen

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  • Author: Emma Knowles