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Smoked Trout Omelette


  • 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


  • 1.

    Beat the eggs in a medium sized bowl, Season with oyster and soy sauce. Place oil in a hot wok and heat until smoking. Pour in the egg mixture (it should puff up).

  • 2.

    Cook for 3 minutes, then place smoked trout, chilli, ginger, bean shoots in the middle. 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.


For more information about Cobram Estate Olive oil, go to 

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