Smoked Salmon Omelet With Red Onions And Capers Food

SMOKED SALMON RED ONION CAPER MELTS

Steps:

• Preheat an overhead grill to medium-hot.
• On the toast, layer up tomato, drained Safcol smoked salmon and the cheese and onion rings.
• Grill until the cheese is melted. Scatter each slice with capers and a grind of black pepper. Eat while hot.

SMOKED SALMON OMELETS WITH RED ONIONS AND CAPERS

Steps:

• 1. Whisk eggs, salt and pepper in a large bowl to blend.
• 2. Melt 2 teaspoons butter in a 8-inch diameter nonstick skillet over medium heat.
• 3. Ladle 3/4 cup of the egg mixture into the skillet.
• 4. 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.
• 5. Place 1/4 of the salmon on half of the omelet.
• 6. Sprinkle with 1 tablespoon onion and 1 teaspoon capers.
• 7. Top with 2 tablespoons cream cheese.
• 8. Fold omelet in half and slid out onto plate.
• 9. Repeat with ingredients to make 3 more omelets.

OPEN-FACED SMOKED SALMON OMELET

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.

SMOKED SALMON, ONION & DILL OMELET / OMELETTE

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.

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.

SALMON OMELETTE WITH CRISPY CAPERS

Steps:

• Whisk the eggs and cream, and season well with salt and dill.
• Heat butter in a small omelette pan, and fry the capers for 1-2 minutes until slightly coloured. Set half the capers aside for garnish.
• Pour egg mixture into heated pan; cook for 2-3 minutes over a medium-low heat, using a spatula to lift at the edges, allowing uncooked egg to flow underneath. When nearly set in the centre, flake over the salmon, sprinkle with green leaves and crumble over the cheese.
• Fold in half and flip the omelette onto a heated plate. Garnish with the remaining capers and cracked pepper.

SMOKED SALMON, DILL, AND RED ONION OMELETTE

Steps:

• Slice the smoked salmon into thin shreds, zest the lemon, coarsely chop the capers and slice the red onion horizontally into thin wedges. Set these ingredients aside.
• Finely chop the dill, and combine it with the Dijon mustard and low-fat cream and mix well.
• In a medium-sized bowl, gently beat the eggs and add the dill, mustard and cream mixture. Grind in some fresh black pepper and mix well.
• Bring a large, non-stick frying pan to a medium heat, and add the olive oil and butter. As they start to heat up and melt, add the onion, lemon zest and dill and cook until they start to soften.
• Then, add the shredded smoked salmon and cook gently and mix well. The colour of the salmon will rapidly turn from a darker to softer pink. At this stage, make sure that all ingredients are evenly spread out over the bottom of the pan. Give the egg mixture a final whisk, and pour into the pan.
• Leave the pan on a medium heat for 3-4 minutes, until the bottom of the omelettte starts to firm up. The next step depends on if you have a chef's torch at your disposal.
• If you have a chef's torch, then let the fun begin. With the bottom of the omelette still cooking, fire up the chef's torch and scorch the top. Very quickly, the top will start to blister, and the liquid top will start to firm up. Continue until the top of the omelette is browned/scorched on top and firm to the touch.
• If you are not a budding pyromaniac like me and do not have a chef's torch, no worries. Instead, fire up the grill to a medium setting and place the pan underneath. Keep an eye on it as the top of the omelette will start to bubble and blister quickly. Once the top has a firm texture, remove.

SMOKED SALMON OMELET WITH RED ONIONS AND CAPERS

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.

SMOKED SALMON OMELET

Steps:

• 1. Heat olive oil in a 10-inch skillet over medium-high heat. Add onions and cook 4 to 6 minutes or until tender. 2. Whisk together eggs, cream cheese, salt and pepper. 3. Add eggs to the pan and cook 3 to 4 minutes or until just set in the center, tilting the skillet and lifting the edges of omelet with a spatula to let uncooked portion run out to edges. 4. Sprinkle with chives and capers and lay salmon over half of the omelet. Using a spatula, fold the omelet half, without the salmon, over the half with salmon to enclose it, and slide the omelet onto a plate. 5. Cut in half crosswise and serve with matzah and cream cheese or an open faced bagel with cream cheese. As seen in Joy of Kosher with Jamie Geller Magazine Shavuot 2011 - Subscribe Now

SMOKED SALMON & WATERCRESS SALAD WITH RED ONION-CAPER VINAIGRETTE

Steps:

• Mix lemon juice, vinegar, mustard and a big pinch of salt and pepper to taste in a 1-quart Pyrex measuring cup. Add capers and onion; toss to coat. Slowly add oil, pushing onion aside and beating with a small whisk or fork to form a thick dressing.
• Mix watercress and half the salmon in a large bowl. When ready to serve, pour dressing over watercress and salmon; toss to coat. Arrange on salad plates, garnishing each with remaining smoked salmon.

SPRINGTIME SMOKED SALMON-CREAM CHEESE OMELET

Steps:

• Mix the eggs together in a bowl.
• Heat medium-sized frying pan on medium heat.
• Melt the butter in the pan.
• Add the eggs, and using a spatula move and scrape the eggs off the bottom of the pan as they cook, the way one would ordinarily make an omelet.
• After about two minutes-when slightly more than half the eggs are set-layer in the remaining ingredients on one side, and close the omelet up.

23 BEST OMELETTES RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an omelette in 30 minutes or less!

THE LOX OMELET

Steps:

• 1) Roughly chop or shred smoked salmon and dice red onions.
• 2) Add butter to a small omelette pan until melted over medium-high heat and then add the smoked salmon, red onions, and capers. Try to distribute the fillings evenly over the surface of the pan. Cook for about 2 minutes.
• 3) Meanwhile, whisk eggs together with milk with a fork to scramble them.
• 4) Pour eggs over the filling mixture in the pan. Turn heat down to medium and cook eggs. As the eggs cook, use a flat spatula to push the cooked eggs to the center and tilt the pan slightly to let the uncooked eggs flow to the outside.
• 5) Cook the eggs until they are almost all the way cooked. There will be a very thin layer of uncooked egg on the top and that's fine.
• 6) Add cream cheese to one half of the omelette and use a spatula to fold the egg over to form an omelette.
• 7) Cook omelet for another 30-45 seconds on each side to melt the cheese and finish cooking the eggs.
• 8) Serve omelette with fresh dill.

SMOKED SALMON SANDWICHES WITH CAPERS AND RED ONION RELISH

Steps:

• Mix red onion, sugar, and vinegar in small bowl. Let stand 10 minutes.
• Meanwhile, mix cream cheese, chives, crème fraîche, dill, and capers in another small bowl. Spread each bread slice with about 1 tablespoon cheese mixture to cover. Divide salmon among 8 bread slices. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice. Top each of 4 salmon-topped bread slices with another salmon-topped bread slice, salmon side up. Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 4 three-layer sandwiches. Cut each sandwich into 4 triangles.

SMOKED SALMON, CREAM CHEESE, AND CAPERS BAGEL

Steps:

• Gather the ingredients.
• Spread the toasted bagel bottom halves with cream cheese. Sprinkle half the capers over the cream cheese, if desired.
• Top with sliced smoked salmon.
• Garnish the bagel tops with the rest of the capers, onion, and black pepper. Garnish with fresh lemon wedges.