Name: Smoked trout and chive soufflé omelette with lemon beurre noisette
Yield: 4
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

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

Serves 4

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.