A Gourmet Smoked Salmon Omelette
Premium Copper River Smoked Sockeye Salmon
Cream Cheese, Red Onion, Dill, Chives
The Omelette:
A gourmet rolled omelette with smoked salmon is a delightful and elegant dish that combines the fluffy and creamy texture of a classic French omelette with the rich, savory notes of smoked salmon.
Premium smoked Copper River salmon takes center stage in this dish. Farm-fresh eggs are whisked to perfection, creating a smooth and velvety omelette base. A generous amount of butter is used to cook the omelette, giving it a rich and indulgent flavor. Cream cheese brings a creamy texture, along with a subtle tang. Chopped fresh dill and chives are added for a burst of herbaceous freshness and aroma.
The Artisan Smoked Salmon:
Copper River Fish Market is a seafood boutique in remote Alaska that is fisher(wo)man founded, owned, and operated. Sarah is a generational fisHERman with over two decades of experience in sustainable, small-boat fishing. Every catch is meticulously selected, and each shipment comes with an origin guarantee. She says her salmon is curated with the hand of a Seafood Sommelier.™
All their seafood comes directly from her family’s catch. The Copper River salmon is cut by hand, brined with only brown sugar and salt and smoked over real alder-wood. The small-batch production and attention to every detail simply is not possible on a larger scale. Her salmon is a true artisan crafted food product.
Smoked Salmon Omelette Recipe
Ingredients:
1 – 2 T. cream cheese
3 eggs
splash of cream
fine sea salt and fresh ground white pepper
butter
2 oz. smoked sockeye salmon
1 – 2 t. red onion, small dice
fresh snipped dill
finely chopped chives
Method:
Roll cream cheese into a small log. Let sit at room temperature to soften.
Whisk eggs with a splash of cream and salt & pepper to taste.
Melt butter in a rolled omelette pan. When butter starts to bubble, add eggs. Tip the pan to distribute the eggs.
When the eggs are almost set, arrange a slice of room temperature salmon and cream cheese on half of the pan. Sprinkle with onion and dill. Continue to cook the eggs until just barely set. The eggs should not be browned. The salmon should not be cooked, just slightly warmed.
Carefully roll up one edge of the omelette over the smoked salmon, then continue rolling it to a neat cylindrical shape, plating with the seam side down.
Sprinkle the omelette with chives. It makes for a delightful brunch served with fresh fruit and a green salad.
Gourmet Smoked Salmon Spread
Ingredients:
4 oz. cream cheese, softened to room temperature
4 oz. smoked coho salmon (no skin), flaked, room temperature
1/2 T. chopped dill
1/2 T. chopped chives
1 T. capers, chopped
a few grinds of black pepper
approx. 1 1/2 T. flavorful salmon broth*
Method:
Mash cream cheese and salmon together. Mix in dill, chives, capers, and pepper. Add salmon broth to get a creamy consistency and deeper salmon-y flavor. Refrigerate until ready to use.
Lightly brush focaccia slices with olive oil and toast until golden. Top with salmon spread, garnish with very thinly sliced cucumber and radish, and a parsley leaf.
Note:
*Copper River Fish Market smoked salmon is packaged in shelf-stable vacuum sealed pouches. Unlike most other smoked salmon packages, it contains the salmon broth and rich fish oils that occurred naturally during the production process. This “liquid goodness” is full of flavor and nutrients.
Small batch loaf pan focaccia recipe here.
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