Open Faced Smoked Salmon Omelet Recipes

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ELEGANT OPEN-FACED SMOKED SALMON SANDWICHES



Elegant Open-Faced Smoked Salmon Sandwiches image

These smoked salmon sandwiches are simple enough for even the most inexperienced cook, yet delicious and elegant enough to be served to a special someone. Serve with a good wine and a salad for a light dinner that leaves plenty of room for a decadent dessert!

Provided by Hugatunity

Categories     Seafood     Fish     Salmon     Smoked

Time 15m

Yield 2

Number Of Ingredients 8

4 slices bread
2 tablespoons salted butter, softened
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh parsley
½ teaspoon bottled minced garlic
8 slices smoked salmon
½ cucumber, thinly sliced
½ lemon

Steps:

  • Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
  • Combine butter, scallion, parsley, and garlic in a small bowl.
  • Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.

Nutrition Facts : Calories 383.4 calories, Carbohydrate 31.1 g, Cholesterol 56.3 mg, Fat 18.2 g, Fiber 2.9 g, Protein 25.3 g, SaturatedFat 8.7 g, Sodium 1303.2 mg, Sugar 3.4 g

FRESH SALMON OMELET



Fresh Salmon Omelet image

Our family raised chickens, making my mother naturally creative with eggs. Since dad didn't care for eggs alone but did like fish, she often mixed eggs with salmon. I still prepare this wholesome omelet today.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 3 servings.

Number Of Ingredients 9

1 salmon fillet (1 inch thick, about 10 ounces)
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
2 tablespoons butter, divided
6 eggs
1/4 cup shredded cheddar cheese
1/4 teaspoon pepper
1 medium tomato, optional
1/4 medium green pepper, optional

Steps:

  • Remove the skin and bones from the salmon; cut into 1/2-in. chunks. In a 10-in. skillet, saute the salmon, onion and green pepper in 1 tablespoon butter. Remove and set aside., In a small bowl, beat eggs. Melt remaining butter in same skillet over medium heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. , When the eggs are set, spoon salmon mixture over one side, then sprinkle with cheese and pepper; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until the cheese is melted., If desired, make a tomato rose. With a small sharp knife, peel the skin in a thin continuous strip, starting from the base of the tomato. Roll up tightly, skin side out, from the stem end. Tuck end of strip under rose and place on omelet. From green pepper, cut two leaves. Arrange on each side of tomato rose.

Nutrition Facts :

OPENED-FACED OMELET WITH LEMON-DILL CREAM CHEESE, SMOKED SALMON AND GRILLED ASPARAGUS



Opened-Faced Omelet with Lemon-Dill Cream Cheese, Smoked Salmon and Grilled Asparagus image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

8 ounces cream cheese, such as Philadelphia, at room temperature
1/4 cup finely chopped fresh dill
Finely grated zest of 1 lemon
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
12 thin spears fresh asparagus, trimmed
2 tablespoons canola oil, plus more to coat the pan
Kosher salt and freshly ground black pepper
12 large eggs
12 paper-thin slices nova smoked salmon
Fresh dill fronds, for garnish

Steps:

  • For the lemon-dill cream cheese: Mix together the cream cheese, dill and lemon zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature to allow the flavors to meld, at least 15 minutes.
  • For the omelets: Heat a grill pan over high heat. Brush the asparagus with 2 tablespoons oil and season with salt and pepper. Grill the asparagus on all sides until slightly charred and crisp-tender, about 5 minutes. Cut into thirds.
  • Heat a 6-inch nonstick pan over medium heat and brush with some oil. Whisk together 3 eggs in a small bowl until light and fluffy. Add to the pan and cook, stirring constantly with a heat-resistant rubber spatula, until barely cooked, about 20 seconds. Stir in some salt and pepper. Flip and cook until just set, but not dry, and barely golden brown on the bottom, 10 to 15 seconds more. Slide the omelet onto a plate. Spread some of the cream cheese over the omelet and top with some of the asparagus and 3 slices of the salmon. Garnish with some dill fronds. Transfer to a plate and repeat with the remaining ingredients.

LOADED OMELET



Loaded Omelet image

Categories     Cheese     Egg     Onion     Brunch     Wheat/Gluten-Free     Cream Cheese     Mozzarella     Salmon     Pan-Fry     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
1/2 cup finely chopped onion
6 eggs, beaten to blend
2 green onions, sliced
2 ounces cream cheese, cut into small pieces
2 ounces smoked salmon, chopped
1/3 cup (about 1 1/2 ounces) grated mozzarella
1 ounce caviar

Steps:

  • Preheat broiler. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Transfer onion to small bowl. Melt remaining 1 tablespoon butter in same skillet. Add eggs to skillet and season with salt and pepper. Cook until edges of omelet are set, about 1 minute. Lift edges of omelet and tilt skillet, allowing uncooked eggs to flow under cooked edges. Continue cooking until eggs are almost set, about 2 minutes. Sprinkle sautéed onion, green onions, cream cheese, smoked salmon and mozzarella over omelet. Broil until mozzarella melts, about 3 minutes. Cut omelet into wedges and top with caviar.

SMOKED SALMON & CARAMELIZED ONION OMELET ( #13)



Smoked Salmon & Caramelized Onion Omelet ( #13) image

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

4 eggs
salt & pepper (to taste)
1 tablespoon olive oil
1 large white onion (chopped)
1 tablespoon unsalted butter
2 ounces smoked salmon (finely diced)
2 tablespoons sour cream
fresh chives (minced for garnish) (optional)

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 WITH HERBS



Smoked Salmon Omelet with Herbs image

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

3 tablespoons reduced-fat sour cream
1 tablespoon coarse-grained Dijon mustard
4 large eggs
2 tablespoons water
2 tablespoons finely chopped fresh chives or green onion tops
1 1/2 tablespoons minced fresh tarragon or 1 teaspoon dried
2 teaspoons butter
2 ounces smoked salmon, cut into strips

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.

SPANISH OMELET WITH SMOKED SALMON RECIPE - (4.6/5)



Spanish Omelet with Smoked Salmon Recipe - (4.6/5) image

Provided by jjadin

Number Of Ingredients 8

1 tablespoon olive oil
1 pound potatoes, peeled and cubed
1 onion, finely chopped
8 eggs
2 tablespoons chopped dill
8 slices smoked salmon
1/3 cup mascarpone cheese
4 handfuls salad leaves

Steps:

  • Heat the oil in a nonstick skillet and add the potato. Fry gently, stirring, for 10 minutes, or until browned on all sides and cooked through. Add the onion to the skillet and cook for 2 to 3 minutes, or until translucent and soft. Heat broiler to medium. Whisk the eggs in a bowl together with the dill and some salt and pepper. Tear the smoked salmon into pieces and add to the skillet. Add the mascarpone in dollops. Using a spatula, pull the mixture into the center of the skillet and level it off. Pour the eggs over the top and cook for 5 to 10 minutes, or until the omelet is just set. Put the skillet under the broiler for 1 to 2 minutes to lightly brown the top. Slide the omelet out of the skillet and cut into eight wedges. Arrange a handful of salad leaves on each plate and top with two wedges of the omelet.

SMOKED SALMON AND CREAM CHEESE OMELET



Smoked Salmon and Cream Cheese Omelet image

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

4 teaspoons butter or 4 teaspoons margarine
8 eggs, beaten
1/2 cup soft chive & onion cream cheese
1 cup flaked smoked salmon
chopped fresh chives, if desired

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.

DILLED SALMON OMELETS WITH CREME FRAICHE



Dilled Salmon Omelets with Creme Fraiche image

This is one of our biggest hits on our inn's menu. It has so much flavor with the dill and rich salmon that it will impress everyone at how fancy it is.-Susan Goodman, Wilmington, Vermont

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

12 large eggs
2 tablespoons 2% milk
Salt and pepper to taste
2 tablespoons butter
1 pound salmon fillets, cooked and flaked
3 cups shredded Swiss cheese
2 tablespoons snipped fresh dill
3/4 cup creme fraiche or sour cream
6 fresh dill sprigs

Steps:

  • In a large bowl, whisk the eggs, milk, salt and pepper until blended. , For each omelet, in an 8-in. cast-iron or other ovenproof skillet, melt 1 teaspoon butter over medium heat. Pour 1/2 cup egg mixture into the pan. Sprinkle with 1/3 cup salmon, 1/2 cup cheese and 1 teaspoon snipped dill. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set., Broil 6 in. from the heat until eggs are completely set, 1-2 minutes. Fold omelet in half; transfer to a plate. Top with 2 tablespoons creme fraiche and a dill sprig. Repeat for remaining omelets.

Nutrition Facts : Calories 632 calories, Fat 48g fat (24g saturated fat), Cholesterol 553mg cholesterol, Sodium 374mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 44g protein.

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