Smoked salmon omelette
An average of 4.5 out of 5 stars from 11 ratings
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 1
- Dietary
- Gluten-freeNut-free
Raymond Blanc shows you how to make a perfect omelette with smoked salmon in only three minutes.
Ingredients
- eggs: 3 free-range eggs
- black pepper: Salt and freshly ground black pepper
- butter: 15g/½oz unsalted butter
- smoked salmon: 40²µ/1½´Ç³ú smoked salmon, roughly chopped
- olive oil: ½ tsp olive oil
Method
- Gently beat the eggs together in a mixing bowl and season with salt and freshly ground black pepper.
- Heat the butter in an omelette pan until foaming. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set.
- Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push the set parts into the centre of the omelette again.
- Repeat the process until the eggs have just set but the omelette is still soft in the centre.
- Place half of the smoked salmon into the centre of the omelette and cook for 30 seconds.
- Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, rolling it up as you go. Brush the omelette with melted butter, add a few slices of smoked salmon along the top. Sprinkle with chopped chives and serve.
