🐟 🍳 Smoked Sablefish Omelette 🍳🐟
with
Fried Capers, Cream Cheese, Red Onion, Jalapeño, Dill, Horseradish
Let’s do brunch! Fans of my Sable Bagel will adore this Smoked Sablefish Omelette made with mostly the same ingredients. The result is a hearty, protein-packed omelette with the luxurious taste of smoked sablefish, tangy cream cheese, briny fried capers, crisp red onion, spicy jalapeño, and herbaceous fresh dill.
Smoked Sablefish Omelette Recipe
Ingredients
- butter
- capers
- 3 eggs, beaten, seasoned with salt and pepper
- cream cheese, softened
- slices of smoked sablefish
- red onion slides
- jalapeño slices
- fresh dill, snipped
Method
Melt butter in an omelette pan or a rolled omelet pan. Fry the capers. Add eggs to pan and tip the pan to distribute the eggs.
Cook the eggs about half-way through. Add cream cheese and smoked sablefish. Cook for a few minutes more over low heat while the cream cheese and fish warm up. Do not cook the sablefish, just warm it along with softened the cream cheese. Add red onion and jalapeño slices, and fresh dill.
Smoked sablefish is often seasoned with paprika which adds a mild sweetness, a hint of smokiness, and a vibrant red color, complementing the rich, buttery, and naturally smoky flavor of the fish. Don’t skimp on the sablefish!
Chunky vegetable slices give the omelette a hearty texture and a more substantial bite and are similar to those on a sable bagel (as opposed to a fine dice).
When eggs are cooked to your liking, roll the omelette onto a plate.
To Serve
- chives, chopped
- prepared horseradish
- grilled bread or toast or toasted bagel
Top the omelette with chives. Serve prepared horseradish on the side to give each bite an extra zing! Pair with your favorite toast or bagel.
Enjoy the weekend! 😎