Smoked Salmon Souffle Omelette
Smoked salmon omelette with fresh dill, best served with a crispy green salad.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 | Smoked Salmon,Fillet | Main | Fry | Less than 30 minutes |
Ingredients
- 6 medium Lion Quality eggs, separated
- salt and freshly ground black pepper
- 15ml spoon fresh dill, finely chopped
- 125g pack Sainsbury’s Scottish smoked salmon, cut into thin strips
- 25g unsalted butter
- 140g bag Sainsbury’s crispy green salad (optional)
Method
Whisk the egg whites until stiff. In a separate bowl, whisk the egg yolks and a 15ml spoon water together until light and frothy, then season (if required). Stir in the dill, then fold in the egg whites with a metal spoon, followed by the smoked salmon.
Melt the butter in a 30cm non-stick frying pan over a high heat until foaming.
Pour the egg mixture into the butter, reduce the heat to medium and cook for about 5–7 minutes, until the underside of the omelette is golden brown and the top is just cooked*. Slide the omelette onto a warmed plate and share, served with the green salad if liked.
*Pregnant women, babies and those suffering illness should avoid eating lightly cooked eggs.
