Wok Fried Smoked Trout Omelette
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3 x 68g eggs
150g smoked trout flesh
50g bean shoots
5 garlic chives
1 knob ginger, julienned
2 tblspn oyster sauce
1 tblspn healthy boy soy sauce
Coriander leaves to garnish
Vietnamese mint leaves
Fresh long red chilli, sliced
200ml Cobram Estate olive oil
METHOD
1 Beat the eggs in a medium sized bowl, Season with oyster and soy sauce.
2 Place oil in a hot wok and heat until smoking. Pour in the egg mixture (it should puff up).
3 Cook for 3 minutes, then place smoked trout, chilli, ginger, bean shoots in the middle.
4 Pour off the excess oil, remove omelette from the wok, place in a bowl and garnish oyster sauce and coriander and Vietnamese mint and remaining smoked trout.
The Carousel thanks Cobram Estate for this recipe.
