📝 About This Recipe
This sophisticated breakfast dish elevates the humble omelette into a gourmet experience, drawing inspiration from classic Scandinavian flavors. Silky, cold-smoked Atlantic salmon is paired with the bright pop of fresh chives and the velvety richness of premium crème fraîche. It is a naturally gluten-free masterpiece that balances the saltiness of the sea with the delicate, buttery texture of perfectly folded eggs.
🥗 Ingredients
The Egg Base
- 3 Large organic eggs (at room temperature)
- 1 tablespoon Heavy cream (provides a silkier texture)
- 1.5 tablespoons Unsalted butter (high-quality European style preferred)
- 1/4 teaspoon Kosher salt (adjust to taste)
- 1 pinch White pepper (ground)
The Filling
- 2 ounces Smoked salmon (torn into bite-sized ribbons)
- 2 tablespoons Crème fraîche (can substitute with full-fat sour cream)
- 1 tablespoon Fresh chives (finely minced)
- 1 teaspoon Shallot (minced very finely)
- 1 teaspoon Capers (drained and patted dry)
Garnish and Finish
- 1/2 teaspoon Lemon zest (freshly grated)
- 2 sprigs Fresh dill (feathery tops only)
- 1 teaspoon Extra virgin olive oil (for a finishing drizzle)
👨🍳 Instructions
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1
Crack the room-temperature eggs into a medium mixing bowl. Add the heavy cream, kosher salt, and white pepper.
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2
Whisk the eggs vigorously with a fork or whisk for about 60 seconds until no streaks of white remain and the mixture is slightly frothy.
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3
Prepare your filling by mixing the crème fraîche with half of the minced chives and the lemon zest in a small ramekin.
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4
Place an 8-inch non-stick skillet over medium-low heat. Add the butter and swirl it around until it is melted and begins to foam, but do not let it brown.
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5
Pour the egg mixture into the center of the pan. You should hear a very soft sizzle.
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6
Using a heat-resistant rubber spatula, gently move the cooked edges toward the center while tilting the pan to let the raw egg flow into the empty spaces.
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7
Continue this 'scrambling' motion for about 2 minutes until the eggs are mostly set but the top still looks slightly wet and glossy.
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8
Reduce the heat to low. Sprinkle the minced shallots and capers evenly over the surface of the eggs.
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9
Lay the ribbons of smoked salmon across the center third of the omelette.
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10
Dollop the seasoned crème fraîche mixture over the salmon ribbons.
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11
Carefully slide your spatula under one side of the omelette and fold it over the center. Then, fold the other side over to create a neat cylinder or 'envelope' shape.
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12
Let the omelette sit in the warm pan for 30 seconds to allow the filling to warm through without overcooking the salmon.
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13
Gently slide the omelette onto a warmed plate, seam-side down.
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14
Garnish with the remaining chives, fresh dill sprigs, and a final light drizzle of olive oil.
💡 Chef's Tips
Always use room temperature eggs to ensure they cook evenly and maintain a soft, tender curd. Avoid high heat; the secret to a perfect omelette is a slow, gentle cook to prevent the eggs from browning or becoming rubbery. Don't cook the smoked salmon directly in the pan; the residual heat of the folded eggs is enough to warm it while preserving its delicate texture. If you don't have crème fraîche, a thick Greek yogurt mixed with a drop of lemon juice is an excellent gluten-free substitute. Use a high-quality non-stick pan to ensure the omelette slides out perfectly every time.
🍽️ Serving Suggestions
Serve alongside a crisp arugula salad dressed with a simple lemon vinaigrette to cut through the richness. Pair with a chilled glass of dry sparkling wine or a Mimosa for a luxurious weekend brunch. Accompany with a side of gluten-free toasted artisan bread or hash browns. A hot cup of Earl Grey tea with a slice of lemon complements the citrus notes in the dish beautifully.