Smoked Salmon Omelet With Red Onions And Capers Recipes

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SMOKED SALMON AND CREAM CHEESE OMELETTE WITH GREEN ONIONS



Smoked Salmon and Cream Cheese Omelette with Green Onions image

Provided by Tyler Florence

Categories     main-dish

Time 7m

Yield 4 servings

Number Of Ingredients 7

8 eggs
1/4 cup heavy cream
2 tablespoon unsalted butter
1/3 pound smoked salmon, torn into large piece
1 cup cream cheese, room temperature
4 green onions, finely chopped, garnish
Kosher salt and freshly ground black pepper

Steps:

  • Whisk eggs and heavy cream together in a large mixing bowl.
  • Take a large nonstick pan and set over medium heat. When the pan is heated add the butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don't want any color.
  • Once the eggs begin to set, drop the pieces of salmon, small spoonfuls of cream cheese, and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go to form an omelette.
  • Slice crosswise into portions and serve.

SMOKED SALMON OMELET WITH RED ONIONS AND CAPERS



Smoked Salmon Omelet With Red Onions and Capers image

I love smoked salmon, cream cheese, red onions and capers on a bagel. This uses the same ingredients in an omelet.

Provided by lazyme

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

12 large eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons butter
6 ounces smoked salmon, chopped
4 tablespoons red onions, chopped
4 teaspoons capers, drained
8 tablespoons cream cheese, whipped

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.

Nutrition Facts : Calories 388.7, Fat 28.1, SaturatedFat 11.9, Cholesterol 605.3, Sodium 1342.8, Carbohydrate 3.5, Fiber 0.3, Sugar 1.9, Protein 29

OPEN-FACED SMOKED SALMON OMELET



Open-Faced Smoked Salmon Omelet image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 11

6 large eggs
2 tablespoons half-and-half or water
1/4 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 ounces cream cheese, cut into small bits
2 ounces thinly sliced smoked nova salmon or lox, cut into 1-inch long thin strips
2 tablespoons finely diced red onion
2 teaspoons drained small capers
4 lemon slices
Snippets of fresh dill, for garnish

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 SANDWICHES WITH CAPERS AND RED ONION RELISH



Smoked Salmon Sandwiches with Capers and Red Onion Relish image

Categories     Sandwich     Cheese     Fish     Onion     Appetizer     Brunch     No-Cook     Quick & Easy     Buffet     Salmon     Shower     Party     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 Appetizer Servings

Number Of Ingredients 10

1 cup finely chopped red onion
1 tablespoon sugar
1 tablespoon rice vinegar
4 ounces cream cheese, room temperature
3 tablespoons chopped chives
2 tablespoons crème fraîche or sour cream
1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
1 tablespoon drained capers
12 slices thin Danish-style pumpernickel bread (each about 3 3/4 x 3 3/4 x 1/4 inches, available in the refrigerated deli section of many supermarkets)
6 ounces thinly sliced smoked salmon

Steps:

  • Mix red onion, sugar, and vinegar in small bowl. Let stand 10 minutes.
  • Meanwhile, mix cream cheese, chives, crème fraîche, dill, and capers in another small bowl. Spread each bread slice with about 1 tablespoon cheese mixture to cover. Divide salmon among 8 bread slices. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice. Top each of 4 salmon-topped bread slices with another salmon-topped bread slice, salmon side up. Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 4 three-layer sandwiches. Cut each sandwich into 4 triangles.

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