This quick and easy recipe makes a soft and golden yellow smoked salmon omelette. It is stuffed with arugula and smoked salmon and drizzled with a caper yogurt dressing.
My kitchen’s backsplash was an eyesore, a tasteless bluish fake marble glass tile, which looked like plastic. I decided that it has to go as I walked into the kitchen for the first time. That was over a year ago and I put it off since then with the side effect that my dislike even grew until I hated them. Finally, we decided to tackle the backsplash. I should have just shut up but in my books I was totally able to lay some tiles and why not doing it myself!? And this is what we did the last couple of days. I spend more time covering the walls and myself with tile adhesive when I care for. But it was so worth it! The new backsplash improved the look of the whole room. Although Mr. F did most of the tricky work like cutting the tiles, I am a bit proud of myself too.
I also reorganized the drawers and cabinets, most stuff just landed at the next best place when we moved in, I just hadn’t time to think it through at that moment and I was not happy with it. All this took days and in the meantime, my kitchen was (and parts still are) chaos. In that hullabaloo, I still had to eat it helps me to stay sane, and this is where the smoked salmon omelette comes in. All I needed was a pan and one burner to cook an omelette and I was saved from take-out seven days in a row. By the way in order to be able to reach the wall we pushed the stove to the middle of the kitchen and everyone had to jump over the gas pipe to cross the room, but hey we survived that too.
smoked salmon omelette
First of all, omelettes are life savers! They can be served at any time of the day with any filling you can imagine. And second it’s quite easy and takes just a few minutes to cook them.
Smoked salmon transformed my humble omelette into something rich and elegant. I added lots of flavor with matching ingredients like dill and capers and I spiced this smoked salmon omelette up with peppery arugula.
- 3 Tablespoons plain yogurt or sour cream or fresh goat cheese (chèvre)
- 1 teaspoon capers
- 1 tablespoon chopped dill
- 2 large eggs
- sea salt to taste
- 1 teaspoon unsalted butter
- 1-2 slices smoked salmon (I like to use pastrami style)
- 1 handful arugula
- For the yogurt dressing: in a small bowl stir yogurt, capers, and dill and set aside.
- For the omelette: Crack the eggs into a mixing bowl and add salt. Beat well until smooth using a fork.
- Heat a small frying pan over low heat and melt the butter. Add the egg mixture and tilt the pan around to spread it out evenly.
- When the eggs are set and start to turn golden brown underneath place the salmon on one side, top with arugula and yogurt dressing. Fold the omelette over filling and slide on a plate.