Dilled Salmon Omelets With Creme Fraiche Recipes
OPENED-FACED OMELET WITH LEMON-DILL CREAM CHEESE, SMOKED SALMON AND GRILLED ASPARAGUS
Steps:
- For the lemon-dill cream cheese: Mix together the cream cheese, dill and lemon zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature to allow the flavors to meld, at least 15 minutes.
- For the omelets: Heat a grill pan over high heat. Brush the asparagus with 2 tablespoons oil and season with salt and pepper. Grill the asparagus on all sides until slightly charred and crisp-tender, about 5 minutes. Cut into thirds.
- Heat a 6-inch nonstick pan over medium heat and brush with some oil. Whisk together 3 eggs in a small bowl until light and fluffy. Add to the pan and cook, stirring constantly with a heat-resistant rubber spatula, until barely cooked, about 20 seconds. Stir in some salt and pepper. Flip and cook until just set, but not dry, and barely golden brown on the bottom, 10 to 15 seconds more. Slide the omelet onto a plate. Spread some of the cream cheese over the omelet and top with some of the asparagus and 3 slices of the salmon. Garnish with some dill fronds. Transfer to a plate and repeat with the remaining ingredients.
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EASY SMOKED SALMON OMELETTE - REAL FOOD RN
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- Start with the filling: combine the crème Fraiche and salmon (which you can break up into smaller pieces) in a small bowl. Add the chopped dill and mix well to combine.
- Make one omelette at a time. Melt half the butter in non-stick pan and pour in half the whisked egg mixture. Gently cook the omelette over moderate heat until you can see it will be easy to lift (check by sliding a silicone spatula around the edges).
- Lay a slice of cheese on one side of the omelette and cover with half the salmon mixture. Very gently fold the omelette in half to cover the mixture and leave on the moderate heat for an additional minute to warm the filling through.
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