Smoked Salmon Omelette
Recipe from Kitchen Secrets by Raymond Blanc.
Preparation: 2 minutes.
Cooking time: 3 minutes.
Special equipment: 20cm Hard anodized frying pan/skillet.
|3||Medium organic/free range eggs|
|1 pinch||Sea salt|
|1 pinch||Freshly ground black pepper|
|5g||Unsalted butter, plus a little extra melted butter to serve|
|30g||Smoked salmon slices|
|2 sprigs||Chives, finely chopped to serve|
In a large bowl, gently beat the eggs together using a fork (*1) with a pinch each of salt (*2) and pepper.
In the omelette pan, heat the butter until it begins to foam. Pour in the egg mixture and cook undisturbed for a few seconds, allowing the omelette to set lightly before stirring the set part in towards the centre. Repeat this motion 4 or 5 times until the omelette has formed but is still soft and creamy in the centre. This way you will achieve the perfect texture.
Scatter the pieces of salmon in the middle of the omelette and then fold the sides towards the centre. Turn the omelette out onto a warmed plate, (*3) brush with a little melted butter and sprinkle with snipped chives to serve.
Recipe from Kitchen Secrets by Raymond Blanc, published by Bloomsbury.
Recipe © Raymond Blanc 2011.
Photograph © Jean Cazals 2011.