Smoked Trout and Cheese Omelette


This is a version of Omelette Arnold Bennett that I've adapted from the cookbook Traditional Scottish Recipes. I've used trout instead of haddock and actually reduced the calorie hit from the original version without using any fake ingredients or sacrificing taste or satisfaction. Be sure to use a fabulous cheddar for this recipe--I've used a local raw milk cheddar which is to-die-for. Yes, I can get local raw milk cheddar but not smoked haddock. Go figure.

What you will need

3 ounces smoked trout fillets

2 tablespoons unsalted butter, divided

1/4 cup whole milk

4 eggs, separated

1 tablespoon heavy cream


1.5 ounces sharp cheddar cheese, grated (about 1/3 cup)

sea salt, only if needed (not very likely!)


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