Learning how to cook the perfect omelette is one of the most important dishes to learn in the kitchen. Why? Because they are just so versatile. Take my salmon omelette… This is one of those recipes you can enjoy at any time of the day; whether you are looking for a nutritious protein-packed breakfast to set you up for a busy day (I always feel smoked salmon feels like a rather luxury breakfast option too), a delicious weekend brunch, a quick and easy lunch or a simple supper that still feels a little bit special.
Although smoked salmon and crème fraîche might seem like an unusual combination for an omelette, it does make perfect sense when you think of dishes like scrambled eggs and smoked salmon, eggs royale and smoked salmon and crème fraîche blinis. Honestly, it feels like such a treat in what is normally considered a fairly everyday meal. It is true that omelettes require a bit of practise to get right — afterall, there is nothing worse than an overcooked omelette — but I have put together a handy list of FAQs which should help you nail this recipe. I can’t wait to hear what you think…
What you will need for this Salmon Omelette:
Eggs - use free-range eggs if you can. I always choose large ones stamped with the British Lion.
Salt - I like Maldon Flaky Sea Salt. Just a pinch is all you need to elevate the flavour (bear in mind smoked salmon can be quite salty).
Black pepper - this adds a lovely peppery warmth. Freshly ground is always best.
Butter - cooking omelettes in butter always gives the best flavour, just be sure to cook over a low-medium heat so it doesn’t burn and become bitter.
Smoked salmon - a few curls of smoked salmon make for a delicious omelette topping. Different brands vary in flavour. It is worth trying a few before deciding on which one you prefer. I opt for something that isn’t too smoky so the flavour doesn’t overwhelm the dish, but it is down to personal preference.
Crème fraîche - a French dairy product with a creamy texture and slightly tangy flavour. A generous dollop complements the smoked salmon and adds a little indulgence to the dish.
Chives - I love the mild onion, garlicky flavour of chives which works perfectly with smoked salmon. You could use finely sliced spring onions, if you prefer.
Parsley - a few sprigs of fresh parsley makes a pretty garnish and adds a subtle herb flavour. You could use dill which also works very well with smoked salmon.Lemon - the zestiness of the lemon lifts the dish and adds a refreshing zing that works beautifully with the smoked salmon and creamy crème fraîche.
Frequently Asked Questions
An omelette is one of the first dishes that you learn to make at culinary school and, in my opinion, one of the most important dishes to know how to cook. In its most basic form, it is just butter, eggs and seasoning. However, you can add different toppings and fillings like cheese, vegetables or, in this recipe, smoked salmon and crème fraîche.
‘Baveuse’ is arguably the most important thing to remember when cooking an omelette. It is a French culinary term which refers to something that is juicy, moist, a little runny or just slightly undercooked. It is most often used to describe how dishes like baked custards and omelettes should be cooked to produce the ideal texture. In this salmon omelette recipe, you want the egg to be set underneath but still soft in the centre.
Crème fraîche is a French dairy product made from cream that has been soured with a starter culture bacteria to acidify and thicken it. It usually has a fat content of around 30% — higher than single cream (18%) but lower than double cream (48%) — which helps make it naturally thick and creamy in flavour and texture (you can get low-fat and no-fat varieties but I try to avoid these as they don’t give as good results in cooking, nor do they taste the same). Similar to sour cream, but slightly creamier and less acidic, it's very versatile and can be used in sweet or savoury dishes and served hot or cold.
For this recipe, I use cold-smoked salmon. Hot‑smoked salmon is cooked as it smokes at a higher temperature (and is delicious in salads), whereas cold-smoked salmon is placed away from the heat source (so it doesn’t receive too much heat) and has a longer curing time. You can add different flavours to smoked salmon, I recommend opting for a mild version for this recipe to let the other flavours come through.
More FAQs: substitutions
The beauty of an omelette is in its flexibility - you can add pretty much whatever you like. Personally, I think this is perfect without cheese as it lets the flavour of the smoked salmon come through. However, you could try sprinkling over some grated Cheddar or soft goats cheese before rolling, if you like.
This is delicious as a meal in itself, but you could serve it with a simple salad or some sautéed spinach on the side if you want to add some veggies. If you want a more substantial meal, some people like to have some toast or potatoes (e.g. frites or herby new potatoes) with their omelette. The choice is up to you.
Obviously a salmon omelette isn’t vegetarian because it contains fish. However, there are lots of other omelette fillings and toppings to try such as: Cheddar, Brie, tomato, mushrooms, spinach… once you have the technique nailed, the only limit is your creativity.
You may also enjoy:
Beetroot Cured Salmon Gravlax
Salmon and Avocado Bowl with Avocado and Wasabi Dressing
Crunchy Salmon Roll (in a bowl)
Gochujang Salmon Bites Rice Bowl
Salmon Omelette
Delicious and simple, this salmon omelette for 1 is the easiest breakfast or brunch.
- Prep Time: 5 minutes
- Cook Time: 5
- Total Time: 10 minutes
- Yield: Serves 1
- Category: Breakfast
- Cuisine: French
Ingredients
- 3 large eggs
- Salt and freshly ground black pepper, to taste
- Knob of butter
- 2 slices of smoked salmon
- 1 tbsp crème fraîche
- 4 chives, finely chopped
- Sprigs of fresh parsley
- Lemon, cut into wedges
Instructions
- When making an omelette, always have your plate ready and waiting before you start cooking so you can turn it out and serve straight away.
- In a small bowl, whisk together your eggs and season with salt and freshly ground black pepper (bear in mind smoked salmon is salty).
- Next, melt the butter in a small non-stick frying pan (approx. 20cm/8-inches). Swirl to coat the base of the pan.
- Once the butter is foaming, add the beaten eggs and swirl to cover the base of the pan. Leave for a minute to start to set, then use a spatula to gently push the eggs into the middle one side at a time. As you do this, tip the pan so that the raw egg can run into the now empty space that has been created. Repeat until all the egg is looking "just cooked" underneath but still a little runny on top (this is called “baveuse”).
- Using the spatula, roll one third of the omelette up. For the final roll, roll onto your awaiting plate.
- Top with the smoked salmon slices and a dollop of creme fraiche. Sprinkle over the chives and fresh parsley, then season with a twist of freshly ground black pepper. Serve with lemon wedges and enjoy!
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