Smoked Salmon Omelette

Raymond Blanc demonstrates how to make a perfect, soft-centred omelette filled with smoked salmon and finished with olive oil.

Cook Time

5 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

3
piece

Egg

Free-range

15
g

Butter

Unsalted

NutsSeeds

1
1

Salt

To taste

1
1

Black Pepper

Freshly ground, to taste

OilsFats

2.5
ml

Olive Oil

For brushing

Seafood

40
g

Salmon

Smoked, roughly chopped

Steps

Gently beat the eggs in a mixing bowl and season with salt and pepper.
Heat 15g of butter in a pan until foaming and pour in the eggs.
Push the set parts of the egg into the uncooked centre as it cooks.
Repeat until the eggs are just set but still soft in the centre.
Add two-thirds of the chopped smoked salmon to the centre and cook for 30 seconds.
Slide the omelette onto a plate, roll tightly, and brush with olive oil.