Hot-smoked salmon soufflé omelette

Hot-smoked salmon soufflé omelette
  • Serves icon Serves 1
  • Time icon Takes 20 minutes to make, 4-5 minutes to cook

This posh salmon omelette is a light, sophisticated supper that also happens to be quick and easy.

Nutrition: per serving

Calories
525kcals
Fat
42.4g (19g saturated)
Protein
36.8g
Carbohydrates
0.8g (0.7g sugars)
Salt
2.8g
Calories
525kcals
Fat
42.4g (19g saturated)
Protein
36.8g
Carbohydrates
0.8g (0.7g sugars)
Salt
2.8g

Ingredients

  • 2 large free-range eggs, separated
  • 1 tbsp double cream
  • 50g hot-smoked salmon, flaked
  • 1 tbsp snipped chives
  • Good knob of butter for frying
  • 20g Parmesan, finely grated

Method

  1. Preheat the grill to medium. Whisk the egg yolks in a bowl with the cream, salmon and chives, then season well with a little salt and plenty of black pepper. In a clean bowl, whisk the egg whites until they form soft peaks.
  2. Heat the butter in a non-stick frying pan (approximately 20cm across the base) over a medium-high heat until foaming. Carefully fold the egg whites into the yolks, then quickly spoon into the frying pan and shake gently to spread over the bottom.
  3. Sprinkle the Parmesan over the omelette and cook for 1 minute. Loosen the edges with a palette knife, then pop the pan under the grill for 1 minute to set the top.
  4. Run a palette knife again around the edge of the pan, then slide the omelette on to a warmed plate, folding in half as you do so. Serve with a watercress salad, if you like.

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