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Omelette with smoked salmon and chive crème fraiche

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

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

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.

Notes

  • This omelette is best eaten freshly made, but any leftovers can be stored in the fridge.