Smoked trout omelette
Ingredients
- 5 eggs
- 100 gm crème fraîche
- Finely grated rind and juice of ½ lemon, or to taste, plus wedges to serve
- 1 tbsp olive oil
- 20 gm butter
- 50 gm smoked trout, coarsely flaked
- ½ baby fennel bulb, thinly sliced on a mandolin, fronds reserved
- ¼ small Spanish onion, thinly sliced
- ¼ cup loosely packed dill sprigs
- To serve: extra-virgin olive oil and finely chopped chives
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