Rolled Omelets With Salmon Caviar Recipes

FRESH SALMON OMELET

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.

BAKED OMELET ROLL

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
• In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
• Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
• Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.

SEAFOOD OMELETS WITH CREAMY CHEESE SAUCE

Steps:

• Prepare the filling by stirring Dijon mustard into chicken broth in a saucepan until dissolved. Bring to a simmer over medium-high heat, then add 1/4 cup cream and 2 tablespoons butter. Reduce heat to medium, and simmer until reduced by half, then stir in crab and shrimp; keep warm over low heat.
• Prepare the sauce by warming 1/4 cup cream, and 1 teaspoon mustard over medium heat. Once hot, whisk in the shredded cheese, then season to taste with nutmeg, salt, and pepper. Keep warm over low heat.
• Whisk eggs, 1/4 cup cream, salt, and pepper together until smooth. Heat an 8-inch non-stick skillet over medium heat, and lightly oil with cooking spray. Pour 1/4 cup of the egg mixture into hot pan, and swirl to make a thin, even layer of egg. Cook until firmed, then flip and cook for a few seconds more to firm the other side.
• To prepare omelets, spoon some of the seafood filling into the lower half of each omelet. Roll up into a cylinder. Serve 2 per person bathed with Cheddar sauce.

OMELET WITH SOUR CREAM AND CAVIAR

Steps:

• In a bowl mix eggs with salt, pepper and dill. In a hot non-stick omelet pan melt butter, add egg mixture and make omelet. Slide omelet from pan to a serving plate. Dollop sour cream and salmon roe on top. Garnish with whole chives.

ROLLED OMELETS WITH SALMON CAVIAR

Steps:

• In a bowl beat the eggs well with 1/3 cup water and the salt.
• Heat a 6- to 7-inch non-stick skillet over moderate heat until it is hot and brush it lightly with the oil. Half fill a 1/4-cup measure with the egg mixture, pour the mixture into the skillet, and tilt and rotate the skillet to coat the bottom.
• Cook the egg sheet for 10 seconds, or until it is just set, beginning with the side closest to the handle and tilting the skillet away from you, roll it up using a rubber spatula, and keep the roll in the skillet at the side opposite the handle.
• Brush the skillet with more oil if necessary, half fill the 1/4-cup measure with the egg mixture, and pour in the mixture. Tilt the skillet so that the mixture coats the bottom and flows under the egg roll, cook the egg sheet for 10 seconds, or until it is just set, and roll the egg roll back over the egg sheet, forming a thicker egg roll.
• Half fill the 1/4-cup measure with the egg mixture and pour the mixture into the skillet. Tilt the skillet so that the mixture coats the bottom and flows under the egg roll, cook the egg sheet for 10 seconds, or until it is just set, and roll the egg roll back over the egg sheet in the same manner.
• Turn the egg roll out onto a sheet of wax paper and let it cool. Make egg rolls with the remaining egg mixture in the same manner. There should be at least 4 rolls. (The egg rolls may be made up to 1 day ahead and kept covered and chilled. Let the rolls come to room temperature before assembling the hors d'oeuvres.)
• With a sharp knife trim the ends of the rolls diagonally and cut the rolls diagonally into 3/4-inch pieces. Turn the rolls cut side up and top each roll with a dollop of the sour cream and a small spoonful of the caviar. Arrange the hors d'oeuvres decoratively on a platter.

FAMILY-STYLE ROLLED OMELET WITH SPINACH AND CHEDDAR

Steps:

• Preheat oven to 350 degrees. Brush a 10-by-15-inch rimmed baking sheet or jelly-roll pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Brush parchment with oil.
• In a bowl, whisk together milk and flour. Add eggs, mustard, 1 teaspoon salt, and teaspoon pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.
• Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 minutes. Beginning at one shorter end, lift parchment, and roll up omelet tightly, peeling back parchment as you go. Slice and serve.

DILLED SALMON OMELETS WITH CREME FRAICHE

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.

SALMON AND CREAM CHEESE OMELET

Steps:

• In 8-inch omelet pan or skillet, heat 2 teaspoons of the butter over medium-high heat until butter is hot and sizzling.
• Pour half of the beaten eggs (about 1 cup) into pan. As eggs begin 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 spatula under omelet to loosen. Remove from heat. Fold omelet in half; let stand 2 minutes. Transfer to serving plate; keep warm.
• Repeat with remaining ingredients to make second omelet. Cut each omelet crosswise in half to serve; sprinkle with chives.

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.

SALMON ROE OMELETS WITH SCALLION POTATOES

Steps:

• In a small bowl stir together yogurt and scallions. Cut potatoes into 1/4-inch-thick slices and in a large saucepan of boiling salted water cook until just tender, about 5 minutes. Drain potatoes and return to pan. Stir in all but 2 tablespoons yogurt mixture with salt and pepper to taste and keep warm, covered. Into remaining yogurt mixture stir salmon roe.
• In a bowl with an electric mixer beat whites with a pinch salt until they just hold soft peaks. In another bowl whisk whole egg, yolk, flour, water, and salt to taste until frothy. Gently fold in whites.
• In a 10-inch non-stick skillet heat butter over moderately high heat until foam subsides, tilting skillet to coat bottom, and pour in half of egg mixture, tilting skillet to spread mixture evenly over bottom.
• Spoon half of roe mixture down center of omelet and cook, covered, over moderately low heat until eggs are just set, about 2 minutes. Gently loosen omelet with a rubber spatula and, tilting skillet, slide omelet onto a plate. Fold omelet into thirds over filling and keep warm while making 1 more omelet in same manner.
• Serve omelets with potatoes.