Smoked Fish Omelet Food

SMOKED SALMON OMELET

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 OMELETTE

Steps:

• (Note: If using a nonstick skillet, skip this step.) To prepare a black steel skillet: Heat skillet over medium heat until it starts smoking. Spread salt in an even layer. Use several layers of paper towels to rub the salt into the skillet, releasing any impurities stuck to the bottom; be very careful, as the skillet is hot! When the bottom is smooth, turn off heat and discard salt. You have just created a clean, nonstick surface for the eggs-so you're ready to cook!
• Make clarified butter: In a small saucepan, melt 8 tablespoons (1 stick) unsalted butter over medium heat and bring to a simmer, 5-7 minutes. As white foam collects on the surface, skim off with a small ladle or spoon and discard; these are the milk solids. Reduce heat to medium-low and continue skimming until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids, and set aside. (Note: Clarified butter has a higher smoke point than regular butter, allowing for cooking at higher temperatures. It can be stored in an airtight container in the refrigerator for several months.) Cut smoked salmon into ¼-inch slices. Set aside. Crack eggs into a medium bowl. Add a few pinches of salt and a few grinds of pepper. Use a fork to whisk until thoroughly combined, about 1 minute.
• Heat the black steel skillet over medium heat. Add 1 tablespoon clarified butter and swirl to coat the bottom and partway up the sides. Pour the eggs into the hot skillet. Begin quickly and gently shaking the skillet, while also stirring the eggs vigorously with a fork (or a rubber spatula, if you're using a nonstick skillet). Use small circular movements to loosen the curds and lightly scramble. While scrambling, occasionally run the fork around the edge of the skillet, moving the cooked egg back into the center, 30-45 seconds. Switch to a heatproof rubber spatula; continue shaking the skillet, loosening the cooked egg from the edges, and lightly scrambling until the eggs are half curdled, about 20 more seconds. Tap the skillet on the stovetop several times to level the eggs. Turn heat to low. Working quickly, place salmon slices in an even layer across the center of the eggs. Use a zester to add about ½ teaspoon lemon zest over the salmon, followed by chopped chives.
• Tilting the skillet slightly away from yourself, begin rolling the omelette: First, loosen the edge closest to the handle, then roll it toward the middle. Add 1 tablespoon butter to the skillet and let it melt along the exterior of the omelette.When the omelette is half-rolled, run the spatula around the far edge to release the eggs from the skillet. Then tilt the skillet more sharply and tap it firmly on the stovetop to loosen the omelette. Bang on the handle with your free hand to help the far edge begin to roll up, and use the spatula as needed to fold it toward the center of the omelette. Holding the skillet over the plate, roll the omelette and gently flip it onto the plate, seam side down.
• If necessary, use your hands or a spatula to gently perfect the shape and tuck in any loose edges. Spread remaining ½ tablespoon butter across the top of the omelette. Garnish with a spoonful of caviar on top and serve immediately.

SMOKED SALMON AND CREAM CHEESE OMELETTE WITH GREEN ONIONS

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.

EASY OMELETTE ARNOLD BENNETT

Steps:

• To begin with, measure the crème fraîche into a medium saucepan and bring to a gentle simmer. Add some freshly milled black pepper but don't add salt yet because the haddock can be quite salty. Then pop in the prepared fish and let it poach gently, uncovered, for about 5 minutes. Meanwhile, make up the sauce: separate one of the eggs, breaking the yolk into a small bowl and reserving the white in another bowl. Add the cornflour to the yolk and whisk well. When the fish is cooked, use a draining spoon to lift it out into a sieve placed over the saucepan, to allow the liquid to drain back. Press lightly to extract every last drop of liquid, then place the sieve containing the fish on a plate. At this point pre-heat the grill to its highest setting. Now bring the liquid in the pan back up to simmering point, then pour it on to the egg yolk, whisking all the time. Then return the whole mixture to the saucepan and gently bring it back to just below simmering point or until it has thickened - no more than one or two minutes. After that, remove it from the heat and stir in the cooked haddock, tasting to see if it needs any salt. Next, whisk up the egg white to the soft-peak stage and carefully fold it into the haddock mixture. Now for the omelette. First beat the 4 remaining eggs with some seasoning. Next, melt the butter and oil in a frying pan until foaming, swirling them round to coat the sides and base. When it's very hot add the eggs, let them settle for about 2 minutes, then begin to draw the edges into the centre, tilting the pan to let the liquid egg run into the gaps. When you feel the eggs are half set, turn the heat down and spoon the haddock mixture evenly over the surface of the eggs, using a palette knife to spread it. Now sprinkle the Gruyère over the top and place the omelette pan under the grill, positioning it roughly 5 inches (13 cm) from the heat source. The omelette will now take 2-3 minutes to become puffy, golden brown and bubbling. Remove it from the grill, let it settle and relax for 5 minutes before cutting into wedges and serving on warmed plates.

SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)

Steps:

• Mix all ingredients very well until sugar is disolved.
• Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
• Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
• Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.

SMOKED CHICKEN OMELETTE

Steps:

• Preheat oven to 210.C.
• Whisk eggs, cream, vinegar & salt & pepper in a bowl.
• Heat an ovenproof pan over a medium heat & add egg mixture, cook for 10 seconds.
• Top half the omelette with chicken, cheese, spinach & chives & when egg is nearly cooked flip uncoated half onto topping.
• Leave omelette in the pan & move to the oven for 1-2 mins, then serve.

MINI SMOKED HADDOCK OMELETTES

Steps:

• Mix the milk with 600ml water, the bay leaves, onion and peppercorns in a large shallow pan and bring to the boil. Add the smoked haddock, lower the heat so the liquid is just gently simmering, and poach for about 4-5 mins, or until the fish is just cooked and flakes. Lift the fish out and onto a plate, and when cool enough to handle, break into large flakes, discarding any skin and bones.
• Heat oven to 200C/180C fan/gas 6. Whisk the eggs and season with salt and pepper. Grease 2 x 4-hole Yorkshire pudding trays with the butter. Divide the eggs between each of the 8 holes and scatter each with the fish. Bake for 10-12 mins - they will be slightly un-set in the middle but will finish cooking under the grill.
• Heat the grill to high. Mix together the cream and Parmesan, spoon a little onto each omelette then grill until golden. Slide onto plates and serve sprinkled with chives, with salad and buttered toast alongside.

SMOKED FISH OMELET

Steps:

• Place the smoked fish in a saucepan, cover with cold water, bring slowly to the boil, then lower the heat and poach for 5 to 10 minutes (depending on thickness of fish fillet).
• Carefully remove from the water, and allow to cool.
• Remove the skin and bones and flake the flesh.
• Toss the haddock over a medium high heat with half the butter and 3 tablespoons of the cream.
• Seperate the eggs, beat the yolks and a tablespoon of the cream and season with salt and pepper. Whip the whites stiffly and fold into the yolks with the haddock and half the grated cheese.
• Melt the remaining butter in a large pan and while still foaming pour in the mixture; stir once or twice over a moderate heat then leave for about 1 minute for the bottom to brown.
• Sprinkle with the remaining cheese and cream slip the pan under a moderately hot griller (broiler) or into a hot oven to set the omelet. This will only take a few minutes.
• When lightly browned and puffed, serve at once.

SMOKED TROUT AND CHEESE OMELETTE

Steps:

• Rinse the smoked trout and remove any skin or bones. (If your smoked trout isn't "ready to eat," you'll need to poach it before you do any of this.) Flake the trout and set aside.
• In a small saucepan, heat 1 tablespoon of the butter and the 1/4 cup milk over medium heat. When the milk starts to steam, add the fish, stirring occasionally. When the mixture comes up to a boil, remove the saucepan from the heat, cover and set aside for 20 minutes.
• Preheat broiler. Beat the egg whites to stiff peaks and set aside. Beat the heavy cream into the egg yolks and season with pepper. Add the fish/milk mixture and stir together. Fold in the egg whites.
• In an omelette pan over medium heat, melt the remaining tablespoon of butter. When the butter is bubbly, pour in the omelette mixture and cook (without stirring or flipping) until underside is golden brown. Remove pan from the heat, sprinkle cheddar over the top of the omelette and place pan under the broiler. Broil until cheese is browned.

SMOKED SALMON OMELETTE

Steps:

• Wash spinach and shrink it in a saute pan with a little butter over low heat. Remove from heat, drain and set aside in another bowl. Meanwhile whip up your eggs and set aside. Cut smoked salmon into small pieces and break up feta and set aside. Begin cooking omelette by melting 2 Tablespoons of butter over low heat and swirling around saute pan. Add eggs to pan and sprinkle smoked salmon evenly over the eggs. Next layer drained spinach and feta over the egg mixture. Cover with lid and cook over low heat till eggs are set up. Flip half of omelette over, cut and serve!

SMOKED SALMON OMELET WITH HERBS

Steps:

• Whisk sour cream and mustard in small bowl to blend. Whisk eggs, 2 tablespoons water, chives and tarragon in medium bowl to blend. Season egg mixture with salt and pepper.
• Melt 1 teaspoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture and stir briefly. Let eggs begin to set at edges. Using spatula, lift edges and tilt pan, allowing uncooked portion to flow underneath. Cook until eggs are set but still moist, about 1 minute. Spread half of mustard mixture and half of salmon over half of omelet. Using spatula, fold unfilled portion over filling. Slide omelet out onto plate. Repeat with remaining butter, egg mixture and fillings to make second omelet.

SMOKED FISH OMELETTE

Steps:

• Fry spring onions in olive oil on a low heat. Flake in the fish. Add the butter. Zest half a lemon and add a pinch of black pepper. Cook for 3 or 4 minutes.
• Beat the eggs. Add the Parmesan cheese. Add a pinch of salt and pepper. Pour into the fish mix. Cook until firm.