Open Faced Smoked Salmon Omelet Recipes

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SMOKED SALMON OMELET

Provided by Sandra Lee

Categories     main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 8



Smoked Salmon Omelet image

Steps:

  • NOTE: This makes a great brunch dish with a tossed green salad.
  • In a small bowl, stir together sour cream, mustard, and dill; set aside. In a small bowl stir together cream cheese and chopped smoked salmon; set aside. Spray an 8-inch non-stick frying pan with cooking spray. Heat pan over medium heat. Add 1/2 of the beaten eggs and cover. Cook for 2 to 4 minutes or until egg has set. Spoon 1/2 salmon mixture onto the half of the omelet away from the handle. Tilt the pan over serving plate and scoot the omelet out of pan, folding in-half as it slides out of pan. Repeat with remaining egg and salmon mixture.
  • Drizzle omelet with dill cream mixture and garnish with caviar and chives if desired.

3 tablespoons sour cream
1/2 teaspoon Dijon mustard
1/2 teaspoon dried dill
1/4 cup chives and onion light cream cheese, softened
2 tablespoons chopped smoked salmon
2 eggs, lightly beaten
1 tablespoon black lumpfish caviar
Minced chives, optional

OPENED-FACED OMELET WITH LEMON-DILL CREAM CHEESE, SMOKED SALMON AND GRILLED ASPARAGUS

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11



Opened-Faced Omelet with Lemon-Dill Cream Cheese, Smoked Salmon and Grilled Asparagus image

Steps:

  • For the lemon-dill cream cheese: Mix together the cream cheese, dill and lemon zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature to allow the flavors to meld, at least 15 minutes.
  • For the omelets: Heat a grill pan over high heat. Brush the asparagus with 2 tablespoons oil and season with salt and pepper. Grill the asparagus on all sides until slightly charred and crisp-tender, about 5 minutes. Cut into thirds.
  • Heat a 6-inch nonstick pan over medium heat and brush with some oil. Whisk together 3 eggs in a small bowl until light and fluffy. Add to the pan and cook, stirring constantly with a heat-resistant rubber spatula, until barely cooked, about 20 seconds. Stir in some salt and pepper. Flip and cook until just set, but not dry, and barely golden brown on the bottom, 10 to 15 seconds more. Slide the omelet onto a plate. Spread some of the cream cheese over the omelet and top with some of the asparagus and 3 slices of the salmon. Garnish with some dill fronds. Transfer to a plate and repeat with the remaining ingredients.

8 ounces cream cheese, such as Philadelphia, at room temperature
1/4 cup finely chopped fresh dill
Finely grated zest of 1 lemon
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
12 thin spears fresh asparagus, trimmed
2 tablespoons canola oil, plus more to coat the pan
Kosher salt and freshly ground black pepper
12 large eggs
12 paper-thin slices nova smoked salmon
Fresh dill fronds, for garnish

OPEN FACED SALMON SANDWICH

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6



Open Faced Salmon Sandwich image

Steps:

  • Preheat the oven to 400 degrees F.
  • Toast the bread for about 5 minutes then set aside to cool.
  • Combine half the salmon and all the cream cheese in a blender or food processor and puree. Spread a thin layer of the cream cheese mixture on each slice of bread. Spoon the remaining spread into a piping bag fitted with a star tip, if desired.
  • Top each slice of bread with smoked salmon. Using a 3-inch oval cutter cut out about 16 sandwiches. Pipe rosettes of the cream cheese mixture onto each of the sandwiches, and then press parsley around the edge of each oval of bread.
  • Arrange the sandwiches on 4 plates. Garnish the sandwiches with cucumber and salmon roe and serve.

8 slices rye bread
1/4 pound smoked salmon, sliced
8 ounces cream cheese
1/4 cup chopped parsley leaves
1 English cucumber, sliced or cut into fans
1/4 cup salmon roe

SMOKED FISH OMELET

Original recipe calls for smoked haddock, I used smoked cod. This is yummy. You need to plan a bit in advance as the fish has to be cooked and cooled, No time allowed for that in prep times given. Australian tablespoon contains 4 teaspoons.

Provided by JustJanS

Categories     Breakfast

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 6



Smoked Fish Omelet image

Steps:

  • Place the smoked fish in a saucepan, cover with cold water, bring slowly to the boil, then lower the heat and poach for 5 to 10 minutes (depending on thickness of fish fillet).
  • Carefully remove from the water, and allow to cool.
  • Remove the skin and bones and flake the flesh.
  • Toss the haddock over a medium high heat with half the butter and 3 tablespoons of the cream.
  • Seperate the eggs, beat the yolks and a tablespoon of the cream and season with salt and pepper. Whip the whites stiffly and fold into the yolks with the haddock and half the grated cheese.
  • Melt the remaining butter in a large pan and while still foaming pour in the mixture; stir once or twice over a moderate heat then leave for about 1 minute for the bottom to brown.
  • Sprinkle with the remaining cheese and cream slip the pan under a moderately hot griller (broiler) or into a hot oven to set the omelet. This will only take a few minutes.
  • When lightly browned and puffed, serve at once.

Nutrition Facts : Calories 449.1, Fat 36.9, SaturatedFat 21, Cholesterol 380.9, Sodium 989.6, Carbohydrate 2, Sugar 0.6, Protein 27

250 g haddock or 250 g cod
75 g butter
3/4 cup cream
5 large eggs
salt & freshly ground black pepper
3 tablespoons grated parmesan cheese

SMOKED SALMON OMELET WITH HERBS

Make and share this Smoked Salmon Omelet With Herbs recipe from Food.com.

Provided by dicentra

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8



Smoked Salmon Omelet With Herbs image

Steps:

  • Whisk sour cream and mustard in small bowl to blend.
  • Whisk eggs, 2 tablespoons water, chives and tarragon in medium bowl to blend. Season egg mixture with salt and pepper.
  • Melt 1 teaspoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture and stir briefly. Let eggs begin to set at edges.
  • Using spatula, lift edges and tilt pan, allowing uncooked portion to flow underneath.
  • Cook until eggs are set but still moist, about 1 minute. Spread half of mustard mixture and half of salmon over half of omelet.
  • Using spatula, fold unfilled portion over filling. Slide omelet out onto plate. Repeat with remaining butter, egg mixture and fillings to make second omelet.

3 tablespoons reduced-fat sour cream
1 tablespoon coarse-grained Dijon mustard
4 large eggs
2 tablespoons water
2 tablespoons finely chopped fresh chives or 2 tablespoons green onion tops
1 1/2 tablespoons minced fresh tarragon (or 1 teaspoon dried)
2 teaspoons butter
2 ounces smoked salmon, cut into strips

SWISS SMOKED SALMON OMELET

Make and share this Swiss Smoked Salmon Omelet recipe from Food.com.

Provided by Outta Here

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7



Swiss Smoked Salmon Omelet image

Steps:

  • In small bowl, blend eggs, milk, pepper and salt.
  • In 10-inch skillet, melt butter over medium heat.
  • Pour egg mixture into skillet.
  • Cook until eggs are set, about 5 minutes, lifting edges occasionally with spatula and letting liquid run under edges.
  • Sprinkle salmon and cheese over one half of the omelet.
  • With spatula, carefully fold other half over filling.
  • Cook until cheese melts, 1-2 minutes.

4 large eggs
2 tablespoons cream (or milk)
1/8 teaspoon pepper
salt, to taste
1 tablespoon unsalted butter
1/2 cup smoked salmon, flaked
1/3 cup gruyere cheese, shredded

SMOKED SALMON AND CREAM CHEESE OMELET

Make and share this Smoked Salmon and Cream Cheese Omelet recipe from Food.com.

Provided by lazyme

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5



Smoked Salmon and Cream Cheese Omelet image

Steps:

  • Heat 2 teaspoons of the butter in 8-inch omelet pan or skillet over medium-high heat until butter is hot and sizzling.
  • Pour half of the beaten eggs (about 1 cup) into pan.
  • As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.
  • Avoid constant stirring.
  • Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
  • Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon.
  • Tilt skillet and slip pancake turner under omelet to loosen.
  • Remove from heat.
  • Fold omelet in half; let stand 2 minutes.
  • Repeat with remaining ingredients.
  • Cut each omelet crosswise in half to serve; sprinkle with chives.

4 teaspoons butter or 4 teaspoons margarine
8 eggs, beaten
1/2 cup soft chive & onion cream cheese
1 cup flaked smoked salmon
chopped fresh chives, if desired

SMOKED SALMON OMELET WITH HERBS

Categories     Egg     Fish     Herb     Breakfast     Brunch     Low Carb     Mother's Day     Father's Day     New Year's Day     Lunch     Seafood     Salmon     Winter     Tarragon     Chive     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 8



Smoked Salmon Omelet with Herbs image

Steps:

  • Whisk sour cream and mustard in small bowl to blend. Whisk eggs, 2 tablespoons water, chives and tarragon in medium bowl to blend. Season egg mixture with salt and pepper.
  • Melt 1 teaspoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture and stir briefly. Let eggs begin to set at edges. Using spatula, lift edges and tilt pan, allowing uncooked portion to flow underneath. Cook until eggs are set but still moist, about 1 minute. Spread half of mustard mixture and half of salmon over half of omelet. Using spatula, fold unfilled portion over filling. Slide omelet out onto plate. Repeat with remaining butter, egg mixture and fillings to make second omelet.

3 tablespoons reduced-fat sour cream
1 tablespoon coarse-grained Dijon mustard
4 large eggs
2 tablespoons water
2 tablespoons finely chopped fresh chives or green onion tops
1 1/2 tablespoons minced fresh tarragon or 1 teaspoon dried
2 teaspoons butter
2 ounces smoked salmon, cut into strips

SMOKED SALMON & CARAMELIZED ONION OMELET ( #13)

I am a little sad at the thought this is the final recipe to enter from my long-lost & newly found recipe treasure trove. BUT it does seem I have managed to end w/something I see as truly spec. (Times were estimated & prep time does include time to prepare ingredients) Enjoy!

Provided by twissis

Categories     Breakfast

Time 27m

Yield 2 Omelet Servings, 2 serving(s)

Number Of Ingredients 8



Smoked Salmon & Caramelized Onion Omelet ( #13) image

Steps:

  • In a med bowl, beat eggs w/salt & pepper till just blended.
  • In a 9-in skillet over med-heat, heat the oil & saute onion (stirring often) till soft & caramelized (10-12 min).
  • Turn out of the pan & set aside.
  • In the same skillet, melt butter over med-heat.
  • Pour eggs into the pan & cook, lifting from the edge to let the runny portion flow underneath.
  • When almost set, scatter the onion & salmon over it.
  • Roll over 1/3 of the omelet & tilt it onto a warm plate, making another fold.
  • Divide omelet into 2 servings.
  • Spoon sour cream over the top, sprinkle w/chives & serve immediately. (Serving w/toasted bagels was suggested).

Nutrition Facts : Calories 349.9, Fat 26.3, SaturatedFat 9.5, Cholesterol 450.5, Sodium 385.1, Carbohydrate 8.9, Fiber 1.1, Sugar 4, Protein 19.2

4 eggs
salt & pepper (to taste)
1 tablespoon olive oil
1 large white onion (chopped)
1 tablespoon unsalted butter
2 ounces smoked salmon (finely diced)
2 tablespoons sour cream
fresh chives (minced for garnish) (optional)

DILLED SALMON OMELETS WITH CREME FRAICHE

This is one of our biggest hits on our inn's menu. It has so much flavor with the dill and rich salmon that it will impress everyone at how fancy it is.-Susan Goodman, Wilmington, Vermont

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9



Dilled Salmon Omelets with Creme Fraiche image

Steps:

  • In a large bowl, whisk the eggs, milk, salt and pepper until blended. , For each omelet, in an 8-in. cast-iron or other ovenproof skillet, melt 1 teaspoon butter over medium heat. Pour 1/2 cup egg mixture into the pan. Sprinkle with 1/3 cup salmon, 1/2 cup cheese and 1 teaspoon snipped dill. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set., Broil 6 in. from the heat until eggs are completely set, 1-2 minutes. Fold omelet in half; transfer to a plate. Top with 2 tablespoons creme fraiche and a dill sprig. Repeat for remaining omelets.

Nutrition Facts : Calories 632 calories, Fat 48g fat (24g saturated fat), Cholesterol 553mg cholesterol, Sodium 374mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 44g protein.

12 large eggs
2 tablespoons 2% milk
Salt and pepper to taste
2 tablespoons butter
1 pound salmon fillets, cooked and flaked
3 cups shredded Swiss cheese
2 tablespoons snipped fresh dill
3/4 cup creme fraiche or sour cream
6 fresh dill sprigs

ELEGANT OPEN-FACED SMOKED SALMON SANDWICHES

These smoked salmon sandwiches are simple enough for even the most inexperienced cook, yet delicious and elegant enough to be served to a special someone. Serve with a good wine and a salad for a light dinner that leaves plenty of room for a decadent dessert!

Provided by Hugatunity

Categories     Seafood     Fish     Salmon     Smoked

Time 15m

Yield 2

Number Of Ingredients 8



Elegant Open-Faced Smoked Salmon Sandwiches image

Steps:

  • Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
  • Combine butter, scallion, parsley, and garlic in a small bowl.
  • Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.

Nutrition Facts : Calories 383.4 calories, Carbohydrate 31.1 g, Cholesterol 56.3 mg, Fat 18.2 g, Fiber 2.9 g, Protein 25.3 g, SaturatedFat 8.7 g, Sodium 1303.2 mg, Sugar 3.4 g

4 slices bread
2 tablespoons salted butter, softened
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh parsley
½ teaspoon bottled minced garlic
8 slices smoked salmon
½ cucumber, thinly sliced
½ lemon

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