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  • Writer's pictureThe Gastronomic Daily

Classic French omelette with smoked salmon and caviar

French omelette is a real classic and an excellent brunch option. Luxurious caviar and smoked salmon is the perfect dish for a glass of great Champagne.

The perfect treat, great with a glass of Champagne


You need:

  • 3 large eggs

  • A pinch of salt

  • A pinch of white pepper

  • 3 tablespoons unsalted butter

  • 1 teaspoon fresh finely chopped chives

  • 2 thin slices of smoked salmon

  • 1 teaspoon of caviar

  • 2 teaspoons sour cream

How you make it:

  1. Crack the eggs, and add them to a medium-sized bowl. Add the salt and whisk with a fork until the whites and yolks are completely combined and there are no spots of egg whites left. The mixture should flow evenly off the fork. Let stand at room temperature for 10-15 minutes.

  2. Melt 2 tablespoons of butter in a 20 cm non-stick frying pan over medium heat until completely melted, but not browned.

  3. When the butter has melted, pour in the eggs. Use a rubber spatula and constantly scrape the bottom of the pan while moving the pan in circular motions, to ensure that the eggs are cooked slowly and only form small lumps. Be sure to scrape the sides of the pan.

  4. When the eggs start to look creamy and about half of the eggs have started to cook, you stop stirring and lower the heat to low. The surface should look wet, but not too runny. If necessary, use the spatula to level the surface in an even layer.

  5. Leave the omelette for a few more minutes, until it starts to loosen from the sides of the frying pan.

  6. Place the salmon slices on top of the omelette in a line across the pan, so that the salmon is in the middle of the omelette when you roll.

  7. Carefully start to roll up one side of the omelette. Roll away from the handle, so that you can make the last roll out on the plate. Add a tablespoon of butter to the frying pan to help loosen the omelette from the pan and to give it an extra shine. Roll the omelette out of the frying pan onto the plate.

  8. Brush the outside of the omelette with the remaining tablespoons of butter, and garnish with chives, pepper, caviar and crème Fraiche.

Serve warm with a glass of Champagne or with wine.





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