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.
SMOKED FISH OMELET
Original recipe calls for smoked haddock, I used smoked cod. This is yummy. You need to plan a bit in advance as the fish has to be cooked and cooled, No time allowed for that in prep times given. Australian tablespoon contains 4 teaspoons.
Provided by JustJanS
Categories Breakfast
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 449.1, Fat 36.9, SaturatedFat 21, Cholesterol 380.9, Sodium 989.6, Carbohydrate 2, Sugar 0.6, Protein 27
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