SMOKED SALMON OMELETTE
Chef Daniel Boulud's expertly prepared French omelette, delicately seasoned yet rich in texture, is a wonderful way to enjoy sumptuous slices of smoked salmon. (And, if you're feeling decadent, caviar!)
Provided by Daniel Boulud
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 10
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.
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 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!
SMOKED SALMON OMELET WITH HERBS
Categories Egg Fish Herb Breakfast Brunch Low Carb Mother's Day Father's Day New Year's Day Lunch Seafood Salmon Winter Tarragon Chive Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 8
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 SALMON OMELET WITH RED ONIONS AND CAPERS
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
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
OMELET WITH SALMON & CREAM CHEESE RECIPE BY TASTY
Here's what you need: smoked salmon, medium eggs, cream cheese, fresh chives, whole milk, butter, salt and pepper
Provided by Shannah Van der Wal
Categories Breakfast
Yield 2 servings
Number Of Ingredients 7
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.
SPANISH OMELET WITH SMOKED SALMON RECIPE - (4.6/5)
Provided by jjadin
Number Of Ingredients 8
Steps:
- Heat the oil in a nonstick skillet and add the potato. Fry gently, stirring, for 10 minutes, or until browned on all sides and cooked through. Add the onion to the skillet and cook for 2 to 3 minutes, or until translucent and soft. Heat broiler to medium. Whisk the eggs in a bowl together with the dill and some salt and pepper. Tear the smoked salmon into pieces and add to the skillet. Add the mascarpone in dollops. Using a spatula, pull the mixture into the center of the skillet and level it off. Pour the eggs over the top and cook for 5 to 10 minutes, or until the omelet is just set. Put the skillet under the broiler for 1 to 2 minutes to lightly brown the top. Slide the omelet out of the skillet and cut into eight wedges. Arrange a handful of salad leaves on each plate and top with two wedges of the omelet.
SMOKED SALMON AND CREAM CHEESE OMELET
Make and share this Smoked Salmon and Cream Cheese Omelet recipe from Food.com.
Provided by lazyme
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
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
A perfect omelette with smoked salmon.
Provided by 16.59
Time 5m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Gently beat the eggs together in a mixing bowl and season, to taste, with salt and freshly ground black pepper.
- Heat the butter in an omelette pan until foaming. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set.
- Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push the set parts into the centre of the omelette again.
- Repeat the process until the eggs have just set but the omelette is still soft in the centre.
- Place two-thirds of the smoked salmon into the centre of the omelette and cook for 30 seconds.
- Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Brush the omelette with olive oil and serve.
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SMOKED SALMON OMELETTE - GARLIC & ZEST
From garlicandzest.com
Ratings 13Calories 274 per servingCategory Breakfast, Main Course
- In a small bowl, combine the eggs, herbs, salt and pepper. Whisk until well combined and frothy.
- Heat a small skillet over medium- medium high heat for about 30 seconds. Liberally spray the pan with vegetable spray. Pour the eggs into the pan.
- Lift the pan so that it's about 1-2" above the flame and tip the pan in a swirling motion to coat the bottom and sides with the egg mixture. Use a spatula to pull the side of the omelette away from the pan and simultaneously dip the pan to that side so the uncooked egg runs into and fills the empty space in the pan. Do this several times until the eggs are mostly cooked. Remove from heat.
- With the spatula, fold the omelette in half or into thirds (kind of rolling it over on itself. Slide the omelette onto a plate and top with smoked salmon, capers, creme fraiche and chives. Serve with a wedge of lemon.
SMOKED SALMON OMELETTE RECIPE - BBC FOOD
From bbc.co.uk
Servings 1Category Brunch
- Gently beat the eggs together in a mixing bowl and season, to taste, with salt and freshly ground black pepper.
- Heat the butter in an omelette pan until foaming. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set.
- Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push the set parts into the centre of the omelette again.
- Repeat the process until the eggs have just set but the omelette is still soft in the centre.
- Place the smoked salmon into the centre of the omelette and cook for 30 seconds.
- Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll.
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