for 2 person

Omelette

6	fresh eggs
¼ tsp	salt
a little	pepper
1 tbsp	butter

To serve

100 g	crème fraîche
100 g	smoked trout filets, torn into pieces
½ bunch	chives, finely chopped

How it's done

Omelette

Preheat the oven to 60°C, warm the plates. Beat the eggs, season. Heat the butter in a non-stick frying pan. Pour in half of the egg mixture, allow to solidify over a medium heat for approx. 3 mins. until the mixture is firm at the edges. Loosen the edges of the omelette from the pan using a spatula, turn over, continue cooking until the omelette is firm, keep warm in the oven. Use the remaining egg mixture to make a second omelette.

To serve

Spread crème fraîche over the omelettes just before serving, top with the trout fillet and garnish with chives.

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