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Smoked salmon omelette with sprouts
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Total Time:
55 minutes
Ingredients:
  • 6 cloves of garlic
  • 5cm piece of ginger
  • 170 g purple sprouting broccoli
  • 160 g Brussels sprouts
  • 2 teaspoons fish sauce
  • 150 g beansprouts
  • 4 large free-range eggs
  • 160 g quality smoked salmon
  • 5 golden shallots (160g)
  • 180 g palm sugar
  • 180 g long red chillies
  • peanut oil
  • 20 ml fish sauce
  • 1 lime
Instructions:
  • To start, prepare the chili sauce by slicing shallots, grating palm sugar, and chopping chili finely. Sauté the shallots and chili in 2 tablespoons of peanut oil until very soft over low heat for about 10 minutes. Stir in palm sugar and 20ml water, then boil on high heat for 8 to 10 minutes until caramelized. Add fish sauce and lime juice, then set aside. Peel and slice garlic, grate ginger, and halve broccoli and Brussels sprouts lengthwise. In a large pan, cook garlic and ginger in 50ml oil over high heat for 30 seconds. Add broccoli and Brussels sprouts, cook for 8 minutes. Mix in fish sauce, cover, and cook for another 2 minutes until vegetables are tender. Add beansprouts, toss, and divide onto serving plates. In the same pan, heat a splash of oil until hot. Whisk 2 eggs with salt, pour into the pan, cook until set, layer half of the salmon, roll up, slice, and repeat to make another roll. Place omelette pieces on top of vegetables and serve with chili sauce on the side.

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