Smoked Salmon Omelette Rolls Food

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.

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 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 OMELETTE ROLLS

Steps:

• Using a wooden spoon, beat cream cheese until smooth. Stir in dill and spread dill cream cheese over roll bases.
• Whisk 2 eggs in a bowl, season with pepper. Heat 1 teaspoon butter in a 22cm non-stick frying pan over medium heat and swirl butter to coat the base.
• Pour beaten egg into pan and gently tilt pan back and forth to distribute egg evenly over base.
• Cook omelette for 1 to 2 minutes or until top is almost cooked (just a little soft in the centre) then slide onto a board, golden side down and set aside to cool.
• Repeat with remaining butter and eggs, 2 at a time.
• Combine rocket, parmesan and oil in a large bowl. Season with salt and pepper.
• Top each omelette with a single layer of salmon then top salmon with rocket mixture. Roll omelettes up to enclose salmon and rocket and slice omelettes in half crossways.
• Top each bread roll with an omelette roll. Season with salt and pepper and serve.