Smoked Trout and Chive Souffle Omelette with Lemon Beurre Noisette


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

What you will 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


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