Smoked Salmon Omelet With Red Onions And Capers Recipes

OPEN-FACED SMOKED SALMON OMELET

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.

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 OMELETS WITH CAPERS AND RED ONION

Steps:

• Whisk eggs, salt and pepper in a large bowl to blend.
• Melt 2 tsps. butter in an 8 inch nonstick skillet over a medium heat.
• Ladle 3/4 cup egg mixture into skillet.
• Cook until eggs are softly set, stirring often and lifting edges to allow uncooked portion to run under.
• Place 1/4 of salmon on half of omelet.
• Sprinkle with 1 tbls. onion and 1 teaspoons capers.
• Top with 2 tbls. cream cheese.
• Fold omelet in half and slide out onto plate.
• Repeat with remaining butter, egg mixture, salmon, onion, capers and cream cheese to make 3 more omelets.

SMOKED SALMON OMELET

Steps:

• NOTE: This makes a great brunch dish with a tossed green salad.
• In a small bowl, stir together sour cream, mustard, and dill; set aside. In a small bowl stir together cream cheese and chopped smoked salmon; set aside. Spray an 8-inch non-stick frying pan with cooking spray. Heat pan over medium heat. Add 1/2 of the beaten eggs and cover. Cook for 2 to 4 minutes or until egg has set. Spoon 1/2 salmon mixture onto the half of the omelet away from the handle. Tilt the pan over serving plate and scoot the omelet out of pan, folding in-half as it slides out of pan. Repeat with remaining egg and salmon mixture.
• Drizzle omelet with dill cream mixture and garnish with caviar and chives if desired.

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.

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.