Smoked Trout Omelette

SpotX Wild Foods Recipe from Grant Dixon
Prep:10 minutes Cook:10 minutes Difficulty:1

Ingrediants:

300 grams smoked trout, shredded
2 tablespoons bacon bits
1 tablespoon fresh coriander, finely chopped
5 eggs
3 teaspoons butter
2 tomatoes, deseeded and chopped coarsely
2 tablespoons red onion, finely chopped
Lemon pepper
Sea salt
Ground pepper
Parsley
1 knob butter

Directions:

Combine eggs, coriander, salt and pepper, to taste, in a bowl and beat.
In a small omelet pan, heat butter and pour in egg mixture.
Sprinkle a portion of trout, bacon, onion and tomato over the mixture.
Cover until egg sets.
Remove and place on a warmed plate.
Repeat until all egg mixture is used up.
Garnish with a sprig of parsley and a sprinkle of lemon salt, to suit.

Trout
Trout The various species of trout were introduced, but unlike rabbits, stoats, wallabies, possums, goats and the like, trout has not turned around and bitten us in the backside.
Our pristine waters have proven an ideal environment for several species of trout, which have acclimatised well.
And unlike England, trout and trout fishing is available to all Kiwis prepared to buy a license, rather than just a privileged few. Trout are available throughout New Zealand and countless visitors have been attracted to our shores in pursuit of them; following in the footsteps of noted writer and angler Zane Grey, who fished here and wrote about his experiences in the late 1920s.