Smoked Salmon Omelets With Red Onions And Capers Recipes

SMOKED SALMON OMELETS WITH RED ONIONS AND CAPERS

Steps:

• 1. Whisk eggs, salt and pepper in a large bowl to blend.
• 2. Melt 2 teaspoons butter in a 8-inch diameter nonstick skillet over medium heat.
• 3. Ladle 3/4 cup of the egg mixture into the skillet.
• 4. 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.
• 5. Place 1/4 of the salmon on half of the omelet.
• 6. Sprinkle with 1 tablespoon onion and 1 teaspoon capers.
• 7. Top with 2 tablespoons cream cheese.
• 8. Fold omelet in half and slid out onto plate.
• 9. Repeat with ingredients to make 3 more omelets.

SMOKED SALMON AND CREAM CHEESE OMELETTE WITH GREEN ONIONS

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 & WATERCRESS SALAD WITH RED ONION-CAPER VINAIGRETTE

Steps:

• Mix lemon juice, vinegar, mustard and a big pinch of salt and pepper to taste in a 1-quart Pyrex measuring cup. Add capers and onion; toss to coat. Slowly add oil, pushing onion aside and beating with a small whisk or fork to form a thick dressing.
• Mix watercress and half the salmon in a large bowl. When ready to serve, pour dressing over watercress and salmon; toss to coat. Arrange on salad plates, garnishing each with remaining smoked salmon.

SMOKED SALMON WITH CAPERS, RED ONIONS AND LEMON FAST2EAT

Steps:

• Scald the thinly sliced onion twice. Just throw boiled water on it, drain, rinse with cold water, drain and repeat the process. Or leave the sliced onion soaked in salt ice water for at least 30 minutes. This will give it a smoother flavour and reduces their bitterness and pungency.
• Be sure to get high quality, sliced smoked salmon.
• Artfully arrange the smoked salmon slices along on a large serving platter.
• Spread the red onion slices over the smoked salmon slices.
• Scatter the capers over the top of the platter.
• If using, place a small bunch of dill at the top and sprinkle with the pepper.
• Arrange the lemon slices around the platter.
• Serve salmon platter with crackers and/or bread.

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.

SMOKED SALMON SANDWICHES WITH CAPERS AND RED ONION RELISH

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.