Smoked salmon omelette
This meal can of course be made with shop-bought hot-smoked salmon, but it's even nicer if you have your own smoker; just smoke normal salmon fillets for about an hour. I then leave them in the cold smoker for about an hour once the briquettes have burnt and it's then perfectly cooked.
- 2 tablespoons olive oil.
- Big handful of chopped chives, if you've got flowers on your home grown chives, pull the little flowers out from the flower head and sprinkle those with the chives, they have a fantastic flavour and also look great.
- 150 g smoked salmon steaks. Pick out any pin-bones with tweezers, remove the skin and flake the flesh.
- 4 Large free range eggs.
- 1 scant tablespoon butter.
- Freshly ground black pepper.
- 2 tablespoons of soured cream (optional)
- Add a few grinds of black pepper to the hot pan and add the butter.
- Beat the eggs and season with salt and freshly ground pepper.
- Heat the butter in a frying pan until it starts to foam.
- Pour in the eggs and use a fork to pull the cooked edges into the middle of the pan.
- Once the omelette begins to solidify, spoon the salmon flakes into the centre. My salmon was cooked (and warm) by the hot smoking process I used, if using shop-bought smoked salmon, you might want to warm it slightly first.
I used some chopped left over spring onions because my home grown chives have finished for this year.
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