Omelette with smoked salmon and chive crème fraiche

Name: Omelette with smoked salmon and chive crème fraiche
Prep time: 5 min
Cook time: 5 min
Yield: 1 serving
Ingredients: splash of olive oil and a knob of butter for the pan; Smoked salmon or salmon trout ribbons - about 50g; 3 free-range eggs; 1 spring onion – finely sliced; 2 Tbsp coconut milk; 1 large spoon crème fraiche/cultured cream; Small bunch of chives finely chopped; Lemon wedges; finely sliced red onions; additional chopped chives

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Prep Time
5 mins
Cook Time
5 mins
Course
Breakfast
Cuisine
International

Omelette with smoked salmon and chive crème fraiche

Quade Mayo

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This a very delicious breakfast omelette recipe with smoked salmon or smoked trout garnished with creme fraiche and spring onions.

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Ingredients

Omelette:

splash of olive oil and a knob of butter for the pan
Smoked salmon or salmon trout ribbons - about 50g
3 free-range eggs
1 spring onion – finely sliced
2 Tbsp coconut milk

Crème Fraiche Mixture:

1 large spoon crème fraiche/cultured cream
Small bunch of chives finely chopped

Garnish:

Lemon wedges
finely sliced red onions
additional chopped chives

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Instructions

Whisk the eggs, coconut milk and salt together. Make the chive creme fraiche and set aside. Slice the red onions very finely (I used a mandolin) and slice the spring onion.
Heat the olive oil and butter in the pan until bubbling, then add the egg mixture. Scatter over the spring onions and cook until done. You could also, once the egg is halfway cooked, pop it under a very hot grill to cook the top. I tend to always do this with open omelette because I love how they puff up this way.
Dollop over the chive creme fraiche, place the salmon ribbons, and scatter the red onions. A grind of black pepper and a squeeze of fresh lemon finish things off.