SMOKED SALMON OMELETTE
Chef Daniel Boulud's expertly prepared French omelette, delicately seasoned yet rich in texture, is a wonderful way to enjoy sumptuous slices of smoked salmon. (And, if you're feeling decadent, caviar!)
Provided by Daniel Boulud
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 10
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.
SMOKED SALMON & CARAMELIZED ONION OMELET ( #13)
I am a little sad at the thought this is the final recipe to enter from my long-lost & newly found recipe treasure trove. BUT it does seem I have managed to end w/something I see as truly spec. (Times were estimated & prep time does include time to prepare ingredients) Enjoy!
Provided by twissis
Categories Breakfast
Time 27m
Yield 2 Omelet Servings, 2 serving(s)
Number Of Ingredients 8
Steps:
- In a med bowl, beat eggs w/salt & pepper till just blended.
- In a 9-in skillet over med-heat, heat the oil & saute onion (stirring often) till soft & caramelized (10-12 min).
- Turn out of the pan & set aside.
- In the same skillet, melt butter over med-heat.
- Pour eggs into the pan & cook, lifting from the edge to let the runny portion flow underneath.
- When almost set, scatter the onion & salmon over it.
- Roll over 1/3 of the omelet & tilt it onto a warm plate, making another fold.
- Divide omelet into 2 servings.
- Spoon sour cream over the top, sprinkle w/chives & serve immediately. (Serving w/toasted bagels was suggested).
Nutrition Facts : Calories 349.9, Fat 26.3, SaturatedFat 9.5, Cholesterol 450.5, Sodium 385.1, Carbohydrate 8.9, Fiber 1.1, Sugar 4, Protein 19.2
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.
OPEN-FACED SMOKED SALMON OMELET
Provided by Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 11
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
SMOKED SALMON OMELET WITH HERBS
Categories Egg Fish Herb Breakfast Brunch Low Carb Mother's Day Father's Day New Year's Day Lunch Seafood Salmon Winter Tarragon Chive Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 8
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.
SPICY SALMON WITH CARAMELIZED ONIONS
I love making this salmon, it's quick, easy and super yummy! If your husband/boyfriend is a picky eater like mine he will love this recipe.
Provided by Sabrina Romeo
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 50m
Yield 2
Number Of Ingredients 12
Steps:
- Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
- Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.
Nutrition Facts : Calories 495.7 calories, Carbohydrate 11.3 g, Cholesterol 82.5 mg, Fat 36.6 g, Fiber 0.9 g, Protein 29.5 g, SaturatedFat 6.1 g, Sodium 562.2 mg, Sugar 7.2 g
SWISS SMOKED SALMON OMELET
Make and share this Swiss Smoked Salmon Omelet recipe from Food.com.
Provided by Outta Here
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In small bowl, blend eggs, milk, pepper and salt.
- In 10-inch skillet, melt butter over medium heat.
- Pour egg mixture into skillet.
- Cook until eggs are set, about 5 minutes, lifting edges occasionally with spatula and letting liquid run under edges.
- Sprinkle salmon and cheese over one half of the omelet.
- With spatula, carefully fold other half over filling.
- Cook until cheese melts, 1-2 minutes.
SMOKED SALMON OMELET WITH RED ONIONS AND CAPERS
I love smoked salmon, cream cheese, red onions and capers on a bagel. This uses the same ingredients in an omelet.
Provided by lazyme
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk eggs, salt and pepper in a large bowl to blend.
- Melt 2 teaspoons butter in a 8-inch diameter nonstick skillet over medium heat.
- Ladle 3/4 cup of the egg mixture into the skillet.
- Cook until eggs are softly set, stirring often and lifting edge of eggs to allow uncooked portion to run under, covering skillet if necessary to help set the top.
- Place 1/4 of the salmon on half of the omelet.
- Sprinkle with 1 tablespoon onion and 1 teaspoon capers.
- Top with 2 tablespoons cream cheese.
- Fold omelet in half and slid out onto plate.
- Repeat with ingredients to make 3 more omelets.
Nutrition Facts : Calories 388.7, Fat 28.1, SaturatedFat 11.9, Cholesterol 605.3, Sodium 1342.8, Carbohydrate 3.5, Fiber 0.3, Sugar 1.9, Protein 29
SMOKED SALMON, ONION & DILL OMELET / OMELETTE
This gourmet variation of the omelette was originally published in Good Taste magazine, in Australia.
Provided by Rhiannon and Matt
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Crack eggs into a bowl. Add dill and season with salt and pepper.
- Use a fork to whisk until well combined.
- Melt butter in a small non-stick frying pan over medium heat.
- Cook onion in butter for 4 minutes or until soft,.
- Add the egg mixture and tilt the pan until it covers the base. As the omelet begins to set, lift the edge so the uncooked egg mixture can run underneath.Place 40g (2 slices) smoked salmon over half the omelet and cook for 2-3 minutes or until it is just set.
- Fold in half and slide onto a plate.
- Serve immediately with salad leaves.
Nutrition Facts : Calories 241.2, Fat 15.7, SaturatedFat 6, Cholesterol 442.9, Sodium 483.4, Carbohydrate 3.6, Fiber 0.4, Sugar 1.9, Protein 20.2
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- Gently beat the eggs together in a mixing bowl and season, to taste, with salt and freshly ground black pepper.
- Heat the butter in an omelette pan until foaming. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set.
- Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push the set parts into the centre of the omelette again.
- Repeat the process until the eggs have just set but the omelette is still soft in the centre.
- Place the smoked salmon into the centre of the omelette and cook for 30 seconds.
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