Omelet With Smoked Salmon, Crème Fraiche And Chives
By Tested and perfected in the Sur la Table kitchen
Images
Serves
1 omelet
Ingredients
- 2 large eggs
- Pinch sea salt
- 2 teaspoons unsalted butter, at room temperature
- 2 ounces smoked salmon, flaked
- 2 tablespoons crème fraiche
- 3 teaspoons chopped fresh chives, divided
Procedure
Here is a restaurant trick to make poached eggs in advance. Simply poach your eggs just until the whites are barely set and place directly into an ice bath to stop the cooking process. When you’re ready to use the eggs, warm them though in a simmering pot of water for about a minute and they’re ready to serve. Eggs can be poached and chilled up to 2 days before serving.
Crack eggs into a small bowl and add salt. Whisk together until well blended.
Heat an 8-inch skillet on medium heat and add butter. Make sure the butter covers the entire bottom of the skillet.
Once the butter has completely melted, add the beaten eggs to the pan. Let the eggs cook a bit and with a rubber spatula, gently push the eggs away from the edge of the pan. Tilt the pan slightly so some of the uncooked egg mixture falls into the space that you have created. Repeat several times, until the eggs are almost cooked.
Add the salmon, crème fraiche, and 2 teaspoons chives over half the cooked egg. Tilt the pan up slightly and with the help of a fork or a spatula, roll the omelet onto itself. Once the omelet roll is almost complete, use the fork or spatula to flip the rest of the edge onto the roll and slide the omelet onto the plate, seam side down. Garnish with remaining teaspoon of chives and serve.
Crack eggs into a small bowl and add salt. Whisk together until well blended.
Heat an 8-inch skillet on medium heat and add butter. Make sure the butter covers the entire bottom of the skillet.
Once the butter has completely melted, add the beaten eggs to the pan. Let the eggs cook a bit and with a rubber spatula, gently push the eggs away from the edge of the pan. Tilt the pan slightly so some of the uncooked egg mixture falls into the space that you have created. Repeat several times, until the eggs are almost cooked.
Add the salmon, crème fraiche, and 2 teaspoons chives over half the cooked egg. Tilt the pan up slightly and with the help of a fork or a spatula, roll the omelet onto itself. Once the omelet roll is almost complete, use the fork or spatula to flip the rest of the edge onto the roll and slide the omelet onto the plate, seam side down. Garnish with remaining teaspoon of chives and serve.
Omelet With Smoked Salmon, Crème Fraiche And Chives
By Tested and perfected in the Sur la Table kitchen
Serves
1 omelet
Ingredients
- 2 large eggs
- Pinch sea salt
- 2 teaspoons unsalted butter, at room temperature
- 2 ounces smoked salmon, flaked
- 2 tablespoons crème fraiche
- 3 teaspoons chopped fresh chives, divided
Procedure
Here is a restaurant trick to make poached eggs in advance. Simply poach your eggs just until the whites are barely set and place directly into an ice bath to stop the cooking process. When you’re ready to use the eggs, warm them though in a simmering pot of water for about a minute and they’re ready to serve. Eggs can be poached and chilled up to 2 days before serving.
Crack eggs into a small bowl and add salt. Whisk together until well blended.
Heat an 8-inch skillet on medium heat and add butter. Make sure the butter covers the entire bottom of the skillet.
Once the butter has completely melted, add the beaten eggs to the pan. Let the eggs cook a bit and with a rubber spatula, gently push the eggs away from the edge of the pan. Tilt the pan slightly so some of the uncooked egg mixture falls into the space that you have created. Repeat several times, until the eggs are almost cooked.
Add the salmon, crème fraiche, and 2 teaspoons chives over half the cooked egg. Tilt the pan up slightly and with the help of a fork or a spatula, roll the omelet onto itself. Once the omelet roll is almost complete, use the fork or spatula to flip the rest of the edge onto the roll and slide the omelet onto the plate, seam side down. Garnish with remaining teaspoon of chives and serve.
Crack eggs into a small bowl and add salt. Whisk together until well blended.
Heat an 8-inch skillet on medium heat and add butter. Make sure the butter covers the entire bottom of the skillet.
Once the butter has completely melted, add the beaten eggs to the pan. Let the eggs cook a bit and with a rubber spatula, gently push the eggs away from the edge of the pan. Tilt the pan slightly so some of the uncooked egg mixture falls into the space that you have created. Repeat several times, until the eggs are almost cooked.
Add the salmon, crème fraiche, and 2 teaspoons chives over half the cooked egg. Tilt the pan up slightly and with the help of a fork or a spatula, roll the omelet onto itself. Once the omelet roll is almost complete, use the fork or spatula to flip the rest of the edge onto the roll and slide the omelet onto the plate, seam side down. Garnish with remaining teaspoon of chives and serve.