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Preparation Method

Prep spring onions, sliced eggs, beaten hot-smoked trout, broken into chunks gruyère, finely grated chopped chives rocket, dressed, to serve STEP 1 Heat the grill. Melt a knob of butter in a medium, non-stick frying pan, add the spring onions and cook for 3-4 minutes. STEP 2 Add the eggs, leave to set a little, then draw in the sides of the omelette so that any uncooked egg spills over and sets around the side. STEP 3 Cook until the top is almost set, then add the trout. STEP 4 Spoon over the sauce and spread around so that it covers the fish. Sprinkle over the cheese and grill until lightly golden and bubbling. STEP 5 Scatter over the chives and serve with the rocket. source: olivemagazine.com