Smoked Fish Omelet Recipes

SMOKED SALMON OMELET

Steps:

• NOTE: This makes a great brunch dish with a tossed green salad.
• In a small bowl, stir together sour cream, mustard, and dill; set aside. In a small bowl stir together cream cheese and chopped smoked salmon; set aside. Spray an 8-inch non-stick frying pan with cooking spray. Heat pan over medium heat. Add 1/2 of the beaten eggs and cover. Cook for 2 to 4 minutes or until egg has set. Spoon 1/2 salmon mixture onto the half of the omelet away from the handle. Tilt the pan over serving plate and scoot the omelet out of pan, folding in-half as it slides out of pan. Repeat with remaining egg and salmon mixture.
• Drizzle omelet with dill cream mixture and garnish with caviar and chives if desired.

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.

SMOKED FISH OMELET

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.

SMOKED TROUT AND CHEESE OMELETTE

Steps:

• Rinse the smoked trout and remove any skin or bones. (If your smoked trout isn't "ready to eat," you'll need to poach it before you do any of this.) Flake the trout and set aside.
• In a small saucepan, heat 1 tablespoon of the butter and the 1/4 cup milk over medium heat. When the milk starts to steam, add the fish, stirring occasionally. When the mixture comes up to a boil, remove the saucepan from the heat, cover and set aside for 20 minutes.
• Preheat broiler. Beat the egg whites to stiff peaks and set aside. Beat the heavy cream into the egg yolks and season with pepper. Add the fish/milk mixture and stir together. Fold in the egg whites.
• In an omelette pan over medium heat, melt the remaining tablespoon of butter. When the butter is bubbly, pour in the omelette mixture and cook (without stirring or flipping) until underside is golden brown. Remove pan from the heat, sprinkle cheddar over the top of the omelette and place pan under the broiler. Broil until cheese is browned.

EGG WHITE OMELET WITH CUCUMBERS AND SMOKED SALMON

Steps:

• Position an oven rack 6-inches from the broiler, and preheat the broiler to high heat.
• Toss the cucumber, vinegar, and 1 tablespoon of the olive oil together. Season with salt and pepper and set aside.
• Warm a medium nonstick skillet over medium-low heat. Whisk the egg whites in a large bowl until foamy and doubled in volume; season with salt and pepper and whisk in the dill. Add the remaining 1 tablespoon olive oil to the skillet. Pour the whites into the skillet and swirl to cover entire skillet. Cook, without stirring, until the whites are almost set and light brown on the bottom, about 3 minutes.
• Place the skillet under the broiler and cook until the omelet sets and begins to brown, about 30 seconds. Spoon half of the cucumber salad onto half of the omelet and fold the omelet over the filling. Transfer omelet to a serving platter and scatter the remaining cucumber salad on top. Serve with the smoked salmon on the side.
• Copyright 2005 Television Food Network, G.P. All rights reserved.
• Yield: 2 servings
• Prep Time: 10 minutes
• Cook Time: 3 1/2 minutes
• Ease of preparation: easy

SMOKED SALMON OMELET WITH HERBS

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 OMELETTE

Steps:

• Fry spring onions in olive oil on a low heat. Flake in the fish. Add the butter. Zest half a lemon and add a pinch of black pepper. Cook for 3 or 4 minutes.
• Beat the eggs. Add the Parmesan cheese. Add a pinch of salt and pepper. Pour into the fish mix. Cook until firm.

SMOKED SALMON OMELETTE

Steps:

• Wash spinach and shrink it in a saute pan with a little butter over low heat. Remove from heat, drain and set aside in another bowl. Meanwhile whip up your eggs and set aside. Cut smoked salmon into small pieces and break up feta and set aside. Begin cooking omelette by melting 2 Tablespoons of butter over low heat and swirling around saute pan. Add eggs to pan and sprinkle smoked salmon evenly over the eggs. Next layer drained spinach and feta over the egg mixture. Cover with lid and cook over low heat till eggs are set up. Flip half of omelette over, cut and serve!