Note: Maybe there should be a topic for threads that is for recipes that use smoked foods. This recipe may not be in the right place for this forum.
Ok Guys, you've had a great fishing and smoking season, your freezer is chock-full of packets of smoked salmon, what the heck are you gonna do with all that? You can only eat so much smoked salmon dip, or spread before looking elsewhere for inspiration.
Today we are going to make smoked salmon omlette. This is the perfect dish to bring to your loving, beautiful wife for Sunday breakfast in bed. You'll score more than just points!
First gather the ingredients: smoked salmon, eggs, green onion, soft white cheese, butter, salt & pepper.
Chop the salmon carefully and pick out any pin-bones that you find. Then cut up the other stuff.
Melt the butter in the pan over medium heat and add the onion. After cooking the onion a couple minutes, turn the heat down to medium-low and - - this is important - -scramble the eggs only half-way scrambled.
Add the chopped smoked salmon to the pan and mix it with the onions. It will
soak up all the butter.
After cooking the mix a minute or so, push it into a band in the middle of
the pan, finish beating the heck out of the eggs.
You want to make lot of bubbles in the egg bowl, and immediately pour the foamy eggs over the strip of salmon and onions.
Then add the chopped cheese. I like a mild white Mexican cheese, this batch
used Panela, a part-skim milk queso.
Cover the pan and turn down the heat a bit more. You want the eggs to set without getting too brown on the bottom.
Once the cheese starts to melt, add sea salt and fresh ground black pepper, the amount your wife likes, not you, Big Guy.
Cook some more on low heat until the eggs are set well enough to flip with
a spatula. Fold both sides over the strip of salmon,
and then flip the whole thing over so the runny part of the eggs is on the
bottom of the pan and cook for a couple more minutes.
Then carefully plate the omlette and serve in the bedroom to your sleepy-head wife. YOU SCORE!
Cheers!
Greg
Ok Guys, you've had a great fishing and smoking season, your freezer is chock-full of packets of smoked salmon, what the heck are you gonna do with all that? You can only eat so much smoked salmon dip, or spread before looking elsewhere for inspiration.
Today we are going to make smoked salmon omlette. This is the perfect dish to bring to your loving, beautiful wife for Sunday breakfast in bed. You'll score more than just points!
First gather the ingredients: smoked salmon, eggs, green onion, soft white cheese, butter, salt & pepper.
Chop the salmon carefully and pick out any pin-bones that you find. Then cut up the other stuff.
Melt the butter in the pan over medium heat and add the onion. After cooking the onion a couple minutes, turn the heat down to medium-low and - - this is important - -scramble the eggs only half-way scrambled.
Add the chopped smoked salmon to the pan and mix it with the onions. It will
soak up all the butter.
After cooking the mix a minute or so, push it into a band in the middle of
the pan, finish beating the heck out of the eggs.
You want to make lot of bubbles in the egg bowl, and immediately pour the foamy eggs over the strip of salmon and onions.
Then add the chopped cheese. I like a mild white Mexican cheese, this batch
used Panela, a part-skim milk queso.
Cover the pan and turn down the heat a bit more. You want the eggs to set without getting too brown on the bottom.
Once the cheese starts to melt, add sea salt and fresh ground black pepper, the amount your wife likes, not you, Big Guy.
Cook some more on low heat until the eggs are set well enough to flip with
a spatula. Fold both sides over the strip of salmon,
and then flip the whole thing over so the runny part of the eggs is on the
bottom of the pan and cook for a couple more minutes.
Then carefully plate the omlette and serve in the bedroom to your sleepy-head wife. YOU SCORE!
Cheers!
Greg
