Opened Faced Omelet With Lemon Dill Cream Cheese Smoked Salmon And Grilled Asparagus Food

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SMOKED SALMON AND CREAM CHEESE OMELETTE WITH GREEN ONIONS



Smoked Salmon and Cream Cheese Omelette with Green Onions image

Provided by Tyler Florence

Categories     main-dish

Time 7m

Yield 4 servings

Number Of Ingredients 7

8 eggs
1/4 cup heavy cream
2 tablespoon unsalted butter
1/3 pound smoked salmon, torn into large piece
1 cup cream cheese, room temperature
4 green onions, finely chopped, garnish
Kosher salt and freshly ground black pepper

Steps:

  • Whisk eggs and heavy cream together in a large mixing bowl.
  • Take a large nonstick pan and set over medium heat. When the pan is heated add the butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don't want any color.
  • Once the eggs begin to set, drop the pieces of salmon, small spoonfuls of cream cheese, and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go to form an omelette.
  • Slice crosswise into portions and serve.

SMOKED SALMON OMELET



Smoked Salmon Omelet image

Provided by Sandra Lee

Categories     main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 8

3 tablespoons sour cream
1/2 teaspoon Dijon mustard
1/2 teaspoon dried dill
1/4 cup chives and onion light cream cheese, softened
2 tablespoons chopped smoked salmon
2 eggs, lightly beaten
1 tablespoon black lumpfish caviar
Minced chives, optional

Steps:

  • NOTE: This makes a great brunch dish with a tossed green salad.
  • In a small bowl, stir together sour cream, mustard, and dill; set aside. In a small bowl stir together cream cheese and chopped smoked salmon; set aside. Spray an 8-inch non-stick frying pan with cooking spray. Heat pan over medium heat. Add 1/2 of the beaten eggs and cover. Cook for 2 to 4 minutes or until egg has set. Spoon 1/2 salmon mixture onto the half of the omelet away from the handle. Tilt the pan over serving plate and scoot the omelet out of pan, folding in-half as it slides out of pan. Repeat with remaining egg and salmon mixture.
  • Drizzle omelet with dill cream mixture and garnish with caviar and chives if desired.

SMOKED SALMON AND ASPARAGUS PUFFS



Smoked Salmon and Asparagus Puffs image

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 8 to 10 servings (16 puffs)

Number Of Ingredients 13

3 ounces hot-smoked salmon
1/4 cup whipped cream cheese, at room temperature
2 tablespoons mayonnaise
1 1/2 teaspoons lemon zest
1 teaspoon roughly chopped fresh dill
1/2 teaspoon hot sauce
1/4 teaspoon smoked paprika
2 1/2 teaspoons roughly chopped chives
Kosher salt and freshly ground black pepper
All-purpose flour, for rolling the dough
One 8-ounce can refrigerated crescent roll dough (8 pieces)
4 to 5 medium asparagus spears, trimmed and cut into 2-inch pieces
1 large egg

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Put the smoked salmon in the bowl of a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, lemon zest, dill, hot sauce, smoked paprika and 1 1/2 teaspoons of the chives. Blend until the mixture is smooth. Season with salt and pepper.
  • Lightly dust a clean surface with flour. Unroll the crescent dough and separate into 8 triangles, following the perforations. Cut each triangle in half lengthwise to make 2 thin triangles. Starting at the wide end of a triangle piece, spread 1 1/2 teaspoons of the smoked salmon mixture toward the tip. Place a piece of asparagus about 1/4 inch from the bottom of the dough's wide end, then roll up towards the tip. Place on the baking sheet with the tip of the roll-up flat on the baking sheet. Repeat with all the dough.
  • Lightly whisk the egg with 1/2 teaspoon water. Brush the egg wash over each puff, then sprinkle some of the remaining chives over each. Bake until golden brown, 15 to 18 minutes.

OPEN FACE SMOKED SALMON FINGER SANDWICHES WITH HERBED HORSERADISH CREAM CHEESE



Open Face Smoked Salmon Finger Sandwiches with Herbed Horseradish Cream Cheese image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

5 ounces cream cheese, at room temperature
1 1/2 tablespoons chopped fresh chives
2 teaspoons prepared cream-style horseradish
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 teaspoons drained capers, coarsely chopped
Zest of 1 lemon
4 slices pumpernickel bread
1/2 bunch watercress, stems removed
8 ounces thinly sliced smoked salmon
6 fresh chives, cut into twenty-four 1-inch pieces, for garnish

Steps:

  • In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth.
  • Arrange 4 bread slices on work surface. Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover. Lay the watercress in an even layer on top. Top with smoked salmon. Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread. Place a dollop of the cream cheese mixture on top and garnish with 2 pieces of chive.
  • Arrange the sandwiches on a platter and serve.

ELEGANT OPEN-FACED SMOKED SALMON SANDWICHES



Elegant Open-Faced Smoked Salmon Sandwiches image

These smoked salmon sandwiches are simple enough for even the most inexperienced cook, yet delicious and elegant enough to be served to a special someone. Serve with a good wine and a salad for a light dinner that leaves plenty of room for a decadent dessert!

Provided by Hugatunity

Categories     Seafood     Fish     Salmon     Smoked

Time 15m

Yield 2

Number Of Ingredients 8

4 slices bread
2 tablespoons salted butter, softened
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh parsley
½ teaspoon bottled minced garlic
8 slices smoked salmon
½ cucumber, thinly sliced
½ lemon

Steps:

  • Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
  • Combine butter, scallion, parsley, and garlic in a small bowl.
  • Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.

Nutrition Facts : Calories 383.4 calories, Carbohydrate 31.1 g, Cholesterol 56.3 mg, Fat 18.2 g, Fiber 2.9 g, Protein 25.3 g, SaturatedFat 8.7 g, Sodium 1303.2 mg, Sugar 3.4 g

SMOKED SALMON AND CREAM CHEESE OMELET



Smoked Salmon and Cream Cheese Omelet image

Make and share this Smoked Salmon and Cream Cheese Omelet recipe from Food.com.

Provided by lazyme

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

4 teaspoons butter or 4 teaspoons margarine
8 eggs, beaten
1/2 cup soft chive & onion cream cheese
1 cup flaked smoked salmon
chopped fresh chives, if desired

Steps:

  • Heat 2 teaspoons of the butter in 8-inch omelet pan or skillet over medium-high heat until butter is hot and sizzling.
  • Pour half of the beaten eggs (about 1 cup) into pan.
  • As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.
  • Avoid constant stirring.
  • Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
  • Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon.
  • Tilt skillet and slip pancake turner under omelet to loosen.
  • Remove from heat.
  • Fold omelet in half; let stand 2 minutes.
  • Repeat with remaining ingredients.
  • Cut each omelet crosswise in half to serve; sprinkle with chives.

SALMON AND CREAM CHEESE OMELET



Salmon and Cream Cheese Omelet image

Omelets make a quick supper! Serve with biscuits and a salad or fresh fruit.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 5

4 teaspoons butter or margarine
8 eggs, beaten
1/2 cup soft cream cheese with chives and onion
1 cup flaked smoked salmon
Chopped fresh chives, if desired

Steps:

  • In 8-inch omelet pan or skillet, heat 2 teaspoons of the butter over medium-high heat until butter is hot and sizzling.
  • Pour half of the beaten eggs (about 1 cup) into pan. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
  • Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon. Tilt skillet and slip spatula under omelet to loosen. Remove from heat. Fold omelet in half; let stand 2 minutes. Transfer to serving plate; keep warm.
  • Repeat with remaining ingredients to make second omelet. Cut each omelet crosswise in half to serve; sprinkle with chives.

Nutrition Facts : Calories 290, Carbohydrate 4 g, Cholesterol 460 mg, Fiber 0 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g

OPEN-FACED SMOKED SALMON OMELET



Open-Faced Smoked Salmon Omelet image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 11

6 large eggs
2 tablespoons half-and-half or water
1/4 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 ounces cream cheese, cut into small bits
2 ounces thinly sliced smoked nova salmon or lox, cut into 1-inch long thin strips
2 tablespoons finely diced red onion
2 teaspoons drained small capers
4 lemon slices
Snippets of fresh dill, for garnish

Steps:

  • Preheat the broiler and arrange the oven rack in the highest position.
  • Put the eggs, half-and-half, salt and pepper in a bowl and whisk until frothy.
  • Melt the butter in the skillet over medium-high heat. Pour in the egg mixture and let sit until the bottom starts to cook. Using a rubber spatula, slowly push the cooked egg from 1 side of the skillet to the other, allowing the raw egg to reach the bottom and cook--this creates fluffiness and keeps the bottom from burning.
  • When the omelet is cooked on the bottom and the top is still runny, place the skillet just under the broiler with the oven door open and the handle sticking out, and broil until the omelet rises and browns lightly, about 1 minute. (Alternatively, flip the omelet in the skillet and cook briefly, to finish.)
  • Scatter the cream cheese and smoked salmon over the omelet; then sprinkle with the onion and capers. Broil again to warm the topping, about 30 seconds
  • Transfer the omelet to a cutting board, and cut into 4 triangles. Divide the omelets among plates and garnish with the lemon slices and dill.

Nutrition Facts : Calories 484 calorie, Fat 40 grams, SaturatedFat 20 grams, Carbohydrate 5 grams

SALMON, DILL AND CREAM CHEESE SPREAD



Salmon, Dill and Cream Cheese Spread image

Use leftover poached or baked salmon. Canned red salmon that has been drained, skinned and boned also does the trick.

Provided by Judy Harmon

Categories     Condiment/Spread     Herb     No-Cook     Rosh Hashanah/Yom Kippur     Cream Cheese     Salmon     Dill     Bon Appétit     Georgia

Yield Makes about 2 cups

Number Of Ingredients 7

1 1/2 cups flaked cooked salmon (about 6 ounces)
4 ounces cream cheese
1 tablespoon fresh lemon juice
1 tablespoon prepared white horseradish
4 ounces smoked salmon
2 tablespoons chopped fresh dill
Thinly sliced baguette rounds

Steps:

  • Combine first 4 ingredients in processor. Blend until just smooth, occasionally scraping down sides of work bowl. Add smoked salmon and dill. Using on/off turns, blend just until smoked salmon is finely chopped. Season spread with salt and pepper. Transfer to small bowl. Serve with baguette rounds.

OPEN-FACED OMELET



Open-Faced Omelet image

This tasty breakfast dish is a snap to make with convenient frozen hash browns. It gets its colorful look and fresh flavor from broccoli, red pepper and green onions. I take this egg dish to all of our church brunches and bring home an empty skillet every time. -Cynthia Hinkle, Front Royal, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 cup fresh broccoli florets
1/2 cup chopped sweet red pepper
1/4 cup thinly sliced green onions
1-1/2 cups cubed fully cooked ham
1 cup frozen shredded hash brown potatoes, thawed
2-1/2 cups egg substitute
1/4 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • In a 9-in. or 10-in. skillet coated with cooking spray, saute the broccoli, red pepper and onions until crisp-tender. Add ham and hash browns. Cook for 2 minutes, stirring frequently. , In a bowl, whisk the egg substitute and pepper. Pour over vegetable mixture (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; remove from the heat., Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 722mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

DILLED SALMON OMELETS WITH CREME FRAICHE



Dilled Salmon Omelets with Creme Fraiche image

This is one of our biggest hits on our inn's menu. It has so much flavor with the dill and rich salmon that it will impress everyone at how fancy it is.-Susan Goodman, Wilmington, Vermont

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

12 large eggs
2 tablespoons 2% milk
Salt and pepper to taste
2 tablespoons butter
1 pound salmon fillets, cooked and flaked
3 cups shredded Swiss cheese
2 tablespoons snipped fresh dill
3/4 cup creme fraiche or sour cream
6 fresh dill sprigs

Steps:

  • In a large bowl, whisk the eggs, milk, salt and pepper until blended. , For each omelet, in an 8-in. cast-iron or other ovenproof skillet, melt 1 teaspoon butter over medium heat. Pour 1/2 cup egg mixture into the pan. Sprinkle with 1/3 cup salmon, 1/2 cup cheese and 1 teaspoon snipped dill. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set., Broil 6 in. from the heat until eggs are completely set, 1-2 minutes. Fold omelet in half; transfer to a plate. Top with 2 tablespoons creme fraiche and a dill sprig. Repeat for remaining omelets.

Nutrition Facts : Calories 632 calories, Fat 48g fat (24g saturated fat), Cholesterol 553mg cholesterol, Sodium 374mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 44g protein.

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