CookEat Recipe
Sailors’ Smoked-Salmon Omelette
An eight-egg folded omelette with small pieces of smoked salmon, anchovy essence and parsley.
Method
Steps
Step 1
Rub the inside of a clean bowl lightly with cut garlic. Add eggs, anchovy essence, salt, cayenne and parsley; beat with a fork for about two minutes.
Step 2
Remove skin and bones from smoked salmon and cut into small 6 mm pieces. Fry in butter for roughly five minutes, tossing.
Step 3
Pour eggs over salmon, stir gently for two minutes, allow to set briefly and fold opposite sides toward the centre.
Step 4
Check the thickest egg centre reaches 74°C, then slide onto a warm dish and divide into four estimated portions.
Cooked it? Rate it.
Cooked 0 times