Smoked Salmon And Cream Cheese 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.

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 AND CREAM CHEESE OMELET

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.

SMOKED SALMON OMELETTE

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.

OMELET WITH SALMON & CREAM CHEESE RECIPE BY TASTY

Steps:

• Crack the eggs in a bowl and whisk them together with a splash of milk. In a separate bowl, mix chives with cream cheese, add ground pepper to taste, and combine. Set aside remaining leftover chives for garnish.
• Heat up your frying pan with a knob of butter over medium heat. Once the butter has fully melted, pour half of the egg mixture into the pan. Slightly whisk the egg in the pan until it starts to set so that it cooks more evenly.
• Once the egg mixture has set, flip the omelet and cook the other side until it is slightly golden brown.
• Once the omelet is cooked, fold it in the pan, then transfer to a plate.
• Repeat the process for the second omelet.
• Grind some salt & pepper over the omelets and top the omelets with small pieces of the smoked salmon. Then place a scoop of cream cheese on top of the smoked salmon. Finish the dish off by sprinkling the remaining diced chives over the omelet.
• Serve.

SMOKED SALMON OMELET WITH RED ONIONS AND CAPERS

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.

SPRINGTIME SMOKED SALMON-CREAM CHEESE OMELET

Steps:

• Mix the eggs together in a bowl.
• Heat medium-sized frying pan on medium heat.
• Melt the butter in the pan.
• Add the eggs, and using a spatula move and scrape the eggs off the bottom of the pan as they cook, the way one would ordinarily make an omelet.
• After about two minutes-when slightly more than half the eggs are set-layer in the remaining ingredients on one side, and close the omelet up.

SMOKED SALMON AND CREAM CHEESE BITES

Steps:

• Cover each bagel chip with cream cheese. Drape small slices of salmon on top of each. Place capers on top and cover with green onions.