adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Smoked salmon omelette with goats cheese and beetroot relish
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Curtis Stone's easy omelette recipe: perfect for a quick and delicious breakfast or brunch.
Ingredients:
  • 1 medium-large red beetroot (about 255g), peeled
  • 30.00 ml balsamic vinegar
  • 2 tsp fresh chives, finely chopped
  • 3 tsp fresh dill, finely chopped
  • 2.50 gm caster sugar
  • 8 large free range eggs
  • 63.13 gm double cream
  • 40g butter
  • 160g smoked salmon slices
  • 120g fresh goat's cheese
  • 20.00 ml fresh chives, finely chopped, extra
Instructions:
  • In a medium bowl, grate the beetroot coarsely. Add vinegar, oil, 2 teaspoons each of chives and dill, and sugar. Mix well and season with salt and black pepper to taste.
  • In a spacious bowl, vigorously whisk together the eggs and cream until well combined. Don't forget to season with salt for flavor.
  • 1. Preheat a medium non-stick frying pan over medium-low heat, add 10g of butter, and swirl to coat the pan. 2. Pour one-quarter of the egg mixture into the pan and cook for about 2 minutes until mostly set but still slightly runny on top, swirling the pan to evenly coat the bottom. 3. Layer one-quarter of the salmon on top, followed by one-quarter of the cheese in dollops. 4. Spoon 1 1/2 tablespoons of beet relish in dollops over the omelette. 5. Fold the omelette and transfer to a plate. Repeat to make 3 more omelettes.
  • Garnish the omelettes with the remaining chives and dill, and serve alongside the remaining beetroot relish.

Similar Recipes