This delightful omelette combines the earthy sweetness of parsnips with the savoury richness of smoked trout, all wrapped up in fluffy eggs and topped with fresh dill. It’s a perfect dish for a leisurely brunch or a light dinner.
Parsnips are considered a winter vegetable because their flavour does not fully develop until the roots have been exposed to very cold temperatures, which results in a strong, sweet, unique taste – making this recipe perfect for those cold days!
Parsnip, smoked trout and dill omelette
Ingredients
- 1 tbsp olive oil
- 6 medium parsnips, peeled and cut into strips
- 4 extra-large eggs, beaten
- 2 tbsp chopped fresh dill + extra, to garnish
- salt and freshly ground black pepper, to taste
- 1 tbsp salted butter
- 200g smoked trout fillets
- crème fraîche, to serve
Instructions
Heat the olive oil in a large pan over medium heat. Fry the parsnips until they are soft and lightly brown, about 15 minutes. Set aside.
In a medium-sized bowl, beat the eggs and dill until light in colour. Season to taste.
Melt the butter in a separate pan over medium heat. Add the eggs, swirl the pan around to spread them out evenly and fry, 10 minutes. Remove from the heat. Using a spatula, ease around the edges of the omelette. Sprinkle some of the fish on top, fold the omelette over in half and sprinkle over the leftover fish and parsnips. Serve with crème fraîche and garnish with fresh dill.
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ALSO SEE: Poached eggs and parmesan with asparagus and lemon butter sauce
Poached eggs and Parmesan with asparagus and lemon butter sauce
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
