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.

What does ‘baveuse’ mean?

‘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.

What is the best smoked salmon to use?

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.

Salmon Omelette

Name: Salmon Omelette
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
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

Salmon Omelette

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Delicious and simple, this salmon omelette for 1 is the easiest breakfast or brunch.

Author: Margie
Prep Time: 5 minutes
Cook Time: 5
Total Time: 10 minutes
Yield: Serves 1
Category: Breakfast
Cuisine: French

Ingredients

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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

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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) over medium/medium-low heat. 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!

Find it online: https://desertislanddishes.co/salmon-omelette/