Smoked Salmon Omelette

An authentic Scottish recipe from www.clans.org.uk

Ingredients

- 8 ounces/275 grams smoked salmon
- 8 medium size eggs
- 275ml fish stock
- 275ml white wine
- half teaspoon salt
- half teaspoon pepper
- 275ml/8 fluid ounces/one cup double cream
- 4 tablespoons olive oil
- 1 bunch watercress finely chopped

Method

• Whisk the eggs together, adding salt and pepper, then chill.
• Make watercress sauce while eggs are chilling:
• Put white wine in a thick-bottomed pan and reduce by half.
• Add fish stock and reduce by half again.
• Add double cream, bring to the boil slowly.
• Add watercress and simmer for further 10 minutes.
• Remove sauce from heat and liquidise.
• Return to a very low heat till omelettes ready.
• Omelettes:
• Heat omelette pan and add 1 tablespoon of olive oil.
• Add enough omelette mix for one.
• Keep moving - move around with spatula.
• When it is starting to cook, spread over bottom of pan and add a quarter of smoked salmon.
• Fold omelette over and place on plate.
• Cover with watercress sauce and serve.
• Repeat for each omelette.
• mmmmmmmmmmmmmmmmmmmm !

Recipe listing . .