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.
EGG WHITE OMELET WITH CUCUMBERS AND SMOKED SALMON
Provided by Food Network Kitchen
Time 14m
Yield 2 servings
Number Of Ingredients 7
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
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.
OPEN-FACED SMOKED SALMON OMELET
Provided by Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 11
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
MINI SMOKED HADDOCK OMELETTES
Creamy haddock omelettes that will feed a bunch at brunch
Provided by James Martin
Categories Breakfast, Brunch, Buffet
Time 45m
Number Of Ingredients 11
Steps:
- Mix the milk with 600ml water, the bay leaves, onion and peppercorns in a large shallow pan and bring to the boil. Add the smoked haddock, lower the heat so the liquid is just gently simmering, and poach for about 4-5 mins, or until the fish is just cooked and flakes. Lift the fish out and onto a plate, and when cool enough to handle, break into large flakes, discarding any skin and bones.
- Heat oven to 200C/180C fan/gas 6. Whisk the eggs and season with salt and pepper. Grease 2 x 4-hole Yorkshire pudding trays with the butter. Divide the eggs between each of the 8 holes and scatter each with the fish. Bake for 10-12 mins - they will be slightly un-set in the middle but will finish cooking under the grill.
- Heat the grill to high. Mix together the cream and Parmesan, spoon a little onto each omelette then grill until golden. Slide onto plates and serve sprinkled with chives, with salad and buttered toast alongside.
Nutrition Facts : Calories 255 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Protein 24 grams protein, Sodium 1.79 milligram of sodium
SMOKED FISH OMELET
Original recipe calls for smoked haddock, I used smoked cod. This is yummy. You need to plan a bit in advance as the fish has to be cooked and cooled, No time allowed for that in prep times given. Australian tablespoon contains 4 teaspoons.
Provided by JustJanS
Categories Breakfast
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 449.1, Fat 36.9, SaturatedFat 21, Cholesterol 380.9, Sodium 989.6, Carbohydrate 2, Sugar 0.6, Protein 27
More about "smoked fish omelet recipes"
SMOKED SALMON OMELETTE - GARLIC & ZEST
From garlicandzest.com
4.4/5 (15)Total Time 10 minsCategory Breakfast, Main CourseCalories 274 per serving
- 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.
HOW TO SMOKE FISH & THREE EASY RECIPES | BASS PRO SHOPS
From 1source.basspro.com
Author Keith Sutton
- Smoked Fish Dip. What You'l Need. 1-1/2 cups crumbled smoked fish. 1/2 cup milk. 8 oz. cream cheese, softened. 1/4 cup finely minced onion. 1 stalk celery, finely chopped.
- Smoked Fish Cakes. What You'll Need. 12 ounces smoked fish. 1/4 cup sweet pickle relish. 1/2 cup unseasoned bread crumbs. 1 red bell pepper, minced. 1 teaspoon soy sauce.
- Smoked Fish Omelets. What You'll Need. 12 large eggs. 1 teaspoon salt. 1/2 teaspoon black pepper. Butter. 6 oz. smoked fish, chopped. 4 tablespoons chopped red onion.
AVOCADO & SMOKED SALMON OMELET - EATINGWELL
From eatingwell.com
SMOKED SALMON & CREAM CHEESE OMELET - EATINGWELL
From eatingwell.com
SMOKED HADDOCK OMELETTE - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
SMOKED TROUT AND GRUYèRE CHEESE OMELETTE RECIPE
From olivemagazine.com
SMOKED SALMON, WATERCRESS, AND YOGURT OMELET RECIPE
From womenshealthmag.com
SMOKED HADDOCK OMELETTE WITH SALAD RECIPE - BBC FOOD
From bbc.co.uk
SMOKED FISH OMELETTES - GOOD HOUSEKEEPING
From goodhousekeeping.com
SMOKED SALMON OMELETTE RECIPE - LOVEFOOD.COM
From lovefood.com
SMOKED HADDOCK OMELETTE - TOM KERRIDGE
From tomkerridge.com
SMOKED SALMON OMELETTE RECIPE - BBC FOOD
From bbc.co.uk
SMOKED HADDOCK KEDGEREE OMELETTE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
EASY SMOKED FISH RECIPES & IDEAS - FOOD & WINE
From foodandwine.com
SMOKED HADDOCK OMELETTE RECIPE - KIDS RECIPES - GREAT BRITISH …
From greatbritishchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #very-low-carbs #omelets-and-frittatas #breakfast #lunch #eggs-dairy #seafood #australian #fish #cheese #eggs #dietary #low-carb #inexpensive #low-in-something #saltwater-fish #cod #brunch #taste-mood #savory
You'll also love