Smoked Fish Omelet Recipes

SMOKED FISH OMELET

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.

SWISS SMOKED SALMON OMELET

Steps:

• In small bowl, blend eggs, milk, pepper and salt.
• In 10-inch skillet, melt butter over medium heat.
• Pour egg mixture into skillet.
• Cook until eggs are set, about 5 minutes, lifting edges occasionally with spatula and letting liquid run under edges.
• Sprinkle salmon and cheese over one half of the omelet.
• With spatula, carefully fold other half over filling.
• Cook until cheese melts, 1-2 minutes.

SMOKED SALMON OMELET WITH HERBS

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.