The Sydney Morning Herald logo
Advertisement
Good Food logo

Smoked trout and spinach omelette with dukkah

Frank Camorra
Frank Camorra

Advertisement
Flash in the pan: Smoked trout and spinach omelette with dukkah.
Flash in the pan: Smoked trout and spinach omelette with dukkah.Marcel Aucar

An omelette is one of the dishes most chefs learn first in the kitchen. It is a great way to teach temperature control: you want the egg to cook quickly but not burn. This could be a fun Sunday morning with the kids - get them to crack their eggs, have an array of fillings ready and away you go. This is a flat omelette but you can fold it if you like.

Advertisement

Ingredients

  • 60g hazelnuts

  • 1 tsp cumin seeds

  • 1 tsp coriander seeds

  • 1 1/2 tbsp sesame seeds, toasted

  • 1 tsp Turkish black chilli

  • salt and pepper

  • 80g smoked trout fillet

  • 3 free-range eggs

  • 40ml olive oil

  • 40g spinach, roughly chopped

  •  

Method

  1. For the dukkah, toast the hazelnuts in a 180C oven for about 10 minutes or until they are golden. Remove from the oven, pour them onto a tea towel, rub to remove skins, then put aside.

    In a small frying pan over a medium heat, toast the coriander and cumin seeds until they are fragrant but don't let them brown. Remove from the pan and cool before using.

    Crush the spices in a mortar and pestle to a medium grain - they should still have a little texture. If you don't have a mortar and pestle use a spice grinder or food processor. Put the spices in a bowl, then crush the nuts in the mortar until they are all broken, with some more finely crushed than others. Add the nuts to the spices with the sesame seeds and Turkish chilli, mix well and season with salt.

    Break the trout fillet up into small pieces.

    Crack the eggs into a bowl, season well and beat with a fork.

    Heat a 20cm non-stick pan over a medium heat with the oil. When hot add the spinach and eggs and mix gently. As the spinach wilts, add the trout and stir into the egg.

    Move the egg around with a spatula until it is cooked, keeping it in one flat piece.

    Slide the omelette onto a serving plate, sprinkle a tablespoon of dukkah over the top and serve immediately.

     

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Frank CamorraFrank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Frank Camorra

Red curry of John Dorry from MoVida's Frank Camorra.

Red Thai curry of fish

  • < 30 mins
  • Frank Camorra
Red curry of mussels.

Red curry of mussels

  • < 30 mins
  • Frank Camorra
Thai fish cakes
EASY

Thai fish cakes

  • 30 mins - 1 hr
  • Frank Camorra
Break out of your breakfast rut with baked spinach eggs.

Baked spinach eggs

  • 30 mins - 1 hr
  • Frank Camorra