Smoked salmon soufflé omelette

Smoked salmon soufflé omelette
  • Serves icon for 4 people
  • Time icon Takes 15 min to make, 15 min to cook

This omelette recipe makes an impressive change from the traditional version. Ideal for a special breakfast or brunch.

Nutrition: per serving

Calories
430kcals
Fat
36g (18.9g saturated)
Protein
21.9g
Carbohydrates
5.9g (1.9 sugar)
Salt
2.6g
Calories
430kcals
Fat
36g (18.9g saturated)
Protein
21.9g
Carbohydrates
5.9g (1.9 sugar)
Salt
2.6g

Ingredients

  • 60g butter
  • 2 tbsp plain flour
  • 200ml whole milk
  • 100ml double cream
  • 6 large free-range eggs, separated
  • 250g smoked salmon, finely sliced
  • 3 tbsp snipped fresh chives
  • 100g cream cheese

Method

  1. Preheat the grill to high. Melt half the butter in a small pan over a medium heat, then add the flour and stir for 1 minute. Gradually add the milk and cream, stirring, until it’s a thick sauce. Season and remove from the heat.
  2. Spoon into a medium bowl and mix in the egg yolks, salmon and chives. Mix well, then add the cream cheese in small dollops, but don’t mix it in.
  3. In a separate bowl, whisk the egg whites to soft peaks, then gently fold them into the egg yolk mixture.
  4. Melt the remaining butter in a 26cm ovenproof frying pan over a medium heat. Once the butter is foaming, pour in the egg mixture. Turn the heat down to low and cook for 2-3 minutes until just set on the bottom. Do not stir. Pop the frying pan under the preheated grill for 4-5 minutes to brown the top. Cut into slices and serve immediately, with buttered sourdough toast.

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