Fast Recipes

Ocean trout and herb omelettes

Australian Gourmet Traveller fast food recipe for ocean trout and herb omelettes

By Rodney Dunn
  • Serves 6
  • Print
Ocean trout and herb omelettes


  • 6 eggs
  • ¼ cup milk
  • 1½ tbsp olive oil
  • 1 cup chervil sprigs
  • ½ cup basil, torn
  • 2 tbsp coarsely chopped dill
  • 2 tbsp finely chopped chives
  • 175 gm smoked ocean trout, flaked into bite-size pieces
  • To serve: crème fraîche and salmon roe


  • 1
    Place eggs and milk in a bowl, season to taste with sea salt and freshly ground black pepper and whisk to combine. Place herbs in a bowl and gently combine.
  • 2
    Heat ½ tsp olive oil in a 10cm x 15cm square frying pan or small frying pan over low heat, add ½ cup egg mixture and cook for 3-4 minutes or until omelette just sets on top. Remove omelette and repeat with remaining oil and egg mixture.
  • 3
    Divide flaked ocean trout and herbs among omelettes, then fold in half to enclose filling.Serve immediately, topped with spoonfuls of crème fraîche and scattered with salmon roe.