This recipe for a smoked salmon omelette with chive crème fraiche is one of the most sublime egg recipes I’ve tasted in a while. It elevates your breakfast to another level of fancy-pants but still only takes 10 minutes to whip up. Hardly surprising that it comes from a local chef and foodie Neill Anthony who has recently launched his own TV show – Neill Anthony Private Chef .
The recipe aired on his episode last night and I’ve been watching all the delicious meals he’s been making to date, and really love the unique and cheffy spin he puts on things. After all, he did train under Gordon Ramsay and has cooked for many A list celebrities, both locally and in London. I also know Neill and have eaten his food, so the show should not be missed.
I spent last weekend away and I used the location to shoot 8 recipes for a French magazine feature I’m on a deadline for, and what better opportunity than to cook lovely food for friends while away. We ate this for breakfast on Saturday al fresco as we gazed over a turquoise lagoon. Pure heaven.
I was intrigued by Neill’s use of coconut milk on the omelette mix, but the 1 tablespoon imparts a very subtle flavour. I made a second one where I added more because I didn’t measure, and the flavour was more pronounced. One of my friends preferred this, but I liked it more subtle. The chive crème fraiche adds unctuousness, and the finely sliced red onions a fresh crunchy zap of flavour and texture. I used a local smoked salmon trout, but good smoked salmon would be as delicious.
This is a recipe that is sure to impress, and I’m tucking it away in my arsenal of recipes for when I want to show off to a special person. Preferably a man I feel romantic feelings for. This is a winner.Print
Omelette with smoked salmon and chive crème fraiche
A very delicious breakfast omelette recipes with smoked salmon or smoked trout garnished with creme fraich and spring onions.
- Yield: serves 1
- 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
- Lemon wedges
- finely sliced red onions
- additional chopped chives
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.
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 halfway 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.
Dollop over the chive creme fraiche, place the salmon ribbons and scatter the red onions. A grind black pepper and a squeeze of fresh lemon finishes things off.
I cannot wait to make this again.
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