SMOKED SALMON OMELETTE
A perfect omelette with smoked salmon.
Provided by 16.59
Time 5m
Yield Serves 1
Number Of Ingredients 0
Steps:
- 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 two-thirds of the smoked salmon into the centre of the omelette and cook for 30 seconds.
- Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Brush the omelette with olive oil and serve.
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 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 OMELET
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
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 OMELETTE WITH CRISPY CAPERS
Rise and shine with this delicious omelette recipe. The combination of hot smoked salmon, creamy feta, and crispy capers is the perfect filling for this tried-and-true breakfast favourite
Provided by Jo Wilcox
Categories Breakfast
Time 10m
Yield Serves 1
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize Serves 1
23 BEST OMELETTES RECIPE COLLECTION
These omelette recipes make the perfect meal any time of the day! From ham and cheese to spinach and feta to chili and cheese, the possibilities are endless with omelettes.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an omelette in 30 minutes or less!
Nutrition Facts :
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
THE LOX OMELET
Here is a delicious smoked salmon omelette recipe that makes a quick and tasty breakfast. My version includes capers, red onion, and cream cheese!
Provided by Nick
Categories Breakfast
Time 20m
Yield 1 omelet
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 omelette, Calories 460, Carbohydrate 6.7g, Protein 32g, Fat 34g
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.
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SMOKED SALMON & CREAM CHEESE OMELET RECIPE - …
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5/5 (2)Total Time 15 minsCategory Healthy Smoked Salmon RecipesCalories 254 per serving
- Melt butter in a small nonstick skillet over medium-low heat, tilting the pan to make sure the entire bottom is coated. Add the egg mixture and cook for 1 minute without stirring. Sprinkle salmon, cheese, onion and dill over one half of the eggs. Cook for 1 minute. Using a flexible spatula, lift the bare side to let raw egg from the middle flow underneath; you may need to tilt the pan slightly. Continue lifting in different spots until there's almost no raw egg on top. Cook 2 minutes more.
- Using the spatula, flip the bare side over the filling, folding the omelet in half, and cook for 1 minute. (If the eggs are starting to brown, lower the heat.) Carefully flip the omelet over and cook 1 minute more. Serve immediately, garnished with more dill and pepper, if desired.
SPEEDY SMOKED SALMON OMELETTE RECIPE | DELICIOUS. …
From deliciousmagazine.co.uk
Cuisine French RecipesCategory Omelette RecipesServings 2Estimated Reading Time 40 secs
- Melt a little butter in a small, non-stick frying pan. When hot, add half the egg mixture and cook for 1 minute, stirring until the egg is beginning to set in places. Scatter evenly with half smoked salmon trimmings. Cook for a further 1-2 minutes, until the egg is golden underneath, and just set on top. Slide out onto a serving plate, folding it over as you go. Repeat.
SMOKED SALMON OMELETTE RECIPE - BBC FOOD
From bbc.co.uk
Servings 1Category Brunch
- 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.
- Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll.
SMOKED SALMON OMELETTE WITH CHIVES AND BUTTER - ETALK
From more.ctv.ca
Servings 1Category Brunch
- When the butter is frothy, pour in the eggs mixture and move the back of a fork through them in small circles, allowing the uncooked egg to flow into the gaps. Stop stirring once the eggs have begun to set but are still very moist in appearance.
SMOKED SALMON OMELETTE RECIPE | MYFOODBOOK | KRAFT …
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SMOKED SALMON OMELETTE - GARLIC & ZEST
From garlicandzest.com
Ratings 13Calories 274 per servingCategory Breakfast, Main Course
- In a small bowl, combine the eggs, herbs, salt and pepper. Whisk until well combined and frothy.
- Heat a small skillet over medium- medium high heat for about 30 seconds. Liberally spray the pan with vegetable spray. Pour the eggs into the pan.
- Lift the pan so that it's about 1-2" above the flame and tip the pan in a swirling motion to coat the bottom and sides with the egg mixture. Use a spatula to pull the side of the omelette away from the pan and simultaneously dip the pan to that side so the uncooked egg runs into and fills the empty space in the pan. Do this several times until the eggs are mostly cooked. Remove from heat.
- With the spatula, fold the omelette in half or into thirds (kind of rolling it over on itself. Slide the omelette onto a plate and top with smoked salmon, capers, creme fraiche and chives. Serve with a wedge of lemon.
SMOKED SALMON OMELETTE | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
Cuisine JewishCategory Breakfast, BrunchServings 2Total Time 20 mins
- In a large skillet skillet, melt the butter on medium heat or spray skillet with no-stick spray. Add onion and saute for 3-5 minutes until translucent, stir occasionally. While the onions are cooking, beat eggs in small bowl and add a pinch of Kosher salt and pepper.
- Add eggs to pan and let them sit for a few minutes. In the meantime, slice tomatoes and arrange them on a plate and put toast in the toaster.
- When eggs look like they have firmed up a little on the pan, use rubber spatula to go around the edges of the omelette to allow the uncooked part of the omelette to slide underneath the cooked part, so it can cook. Continue this process until the top of the omelette looks fully cooked. Add the sliced smoked salmon and flip omelette over halfway and continue to cook for 3-4 more minutes to warm the salmon in the eggs, and to finish cooking the omelette, while you make the toast.
- Make the toast and prepare as desired. Slide omelette onto serving plate and remove toast from toaster. Garnish omelette with dill (if desired).
SMOKED SALMON AND POTATO OMELET | SO DELICIOUS
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5/5 (4)Total Time 40 minsCuisine FusionCalories 302 per serving
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EASY SMOKED SALMON OMELETTE - REAL FOOD RN
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5/5 (1)Total Time 20 minsCategory BreakfastCalories 1030 per serving
- Start with the filling: combine the crème Fraiche and salmon (which you can break up into smaller pieces) in a small bowl. Add the chopped dill and mix well to combine.
- Make one omelette at a time. Melt half the butter in non-stick pan and pour in half the whisked egg mixture. Gently cook the omelette over moderate heat until you can see it will be easy to lift (check by sliding a silicone spatula around the edges).
- Lay a slice of cheese on one side of the omelette and cover with half the salmon mixture. Very gently fold the omelette in half to cover the mixture and leave on the moderate heat for an additional minute to warm the filling through.
SMOKED SALMON OMELETTE WITH WHITE SAUCE | PICKLED PLUM
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5/5 (1)Total Time 15 minsCategory BreakfastCalories 426 per serving
- Start by making the white sauce. Melt the butter in a small sauce pan over medium heat. Add the flour and a pinch of stock granule, and stir until the mixture turns into a paste. Keep stirring for 1 minute.
- Slowly add the milk while stirring and bring the sauce to a boil. Lower the heat to a bubbling simmer and keep stirring for 5 minutes. Turn the heat off and set aside.
- You can make one omelette at a time or use two pans to simultaneously make both. Turn the heat to medium and add 1 tablespoon olive oil to a small pan.
- Break 1 egg and whisk it with 2 tablespoons water. When the oil is hot, add the whisked egg to the pan and swirl to cover its entire flat surface.
KETO SMOKED SALMON OMELETTE - CARB MANAGER
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- Heat a small saute pan until hot over medium-high heat, add 1 t butter. Add in the smoked salmon and cook until heated through. Remove to a plate. Wipe out the saute pan if some of the meat stuck to it and return it to the heat.
- Add in the rest of the butter to the hot pan, add in the eggs. As the eggs cook, scrape the cooked eggs from the outer edges to the center with a heat proof spatula. Continue doing this until the eggs are still soft on top, but almost cooked through.
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