Salar Flaky Smoked Salmon Omelette
recipe by Claire MacDonald of MacDonald, Kinloch Lodge, Isle of Skye. Ingredients are per person
Ingredients (For the filling):
2 - 3 oz Salar Flaky Smoked Salmon broken into flakes, 2 tablespoons double cream
black pepper (no salt is needed)
1 tablespoon snipped chives and chopped parsley
Method:
Mix together the cream, herbs, pepper and Flaky Smoked Salmon in a dish and put into a warm oven to warm the mixture through.
Ingredients (For the omelette):
2 large eggs, beaten well with 1 tablespoon (scant) water
a good dash of tabasco
salt and pepper
1 oz butter
Method:
Heat the butter in an omelette pan and when it is foaming hot, pour in the beaten eggs with the tabasco, salt and pepper.
Fork the mixture through for a few seconds, then leave on a moderate heat - not too hot, otherwise you'll end up with an omelette like leather.
Lift up an edge to let the runny mixture slip underneath.
When it is beginning to look fairly firm, spoon the fish mixture over the surface. It will heat through in the minute or so that it sits on top of the omelette.
Slip the omelette onto a warm plate and serve with brown bread and a green salad.
Enjoy!
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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