Smoked Salmon Omelette with Chive Crème Fraiche

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By Sam Linsell

 Instructions

• 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 chives finely chopped

Garnish

• lemon wedges
• finely sliced red onions
• additional chopped chives

Serves: 1

Instructions 

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 half way 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 a black pepper and a squeeze of fresh lemon finishes things off.

Source: Smoked Salmon Omelette with Chive Crème Fraiche – Drizzle and Dip 

Image Credit: Smoked Salmon Omelette with Chive Crème Fraiche

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