Smoked Salmon Omelette With Goats Cheese & Beetroot Relish
"From one of our national supermarkets, posted for You Want What!? A Recipe Posting Game 2014/2015."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (211.4 g)
- Calories 359.1
- Total Fat - 24.4 g
- Saturated Fat - 9.6 g
- Cholesterol - 452.5 mg
- Sodium - 696.6 mg
- Total Carbohydrate - 3.5 g
- Dietary Fiber - 0.4 g
- Sugars - 1.2 g
- Protein - 30.2 g
- Calcium - 378 mg
- Iron - 2.6 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
To make the beetroot relish; into a medium bowl, coarsely grate the beetroot then add the vinegar, oil, 2 teaspoons of each of the chives and dill, add the sugar and toss to coat and season the relish with salt and freshly ground pepper to taste.
Step 2
To make the omelette, in a large bowl whisk the eggs and cream to blend and season with salt.
Step 3
Heat a medium non-stick frying pan over medium-low heat and add 10 grams of the butter and swirl to coat the pan.
Step 4
Pour in one-quarter of the egg mixture and cook, swirling the pan to coat the bottom of the pan evenly, for about 2 minutes, or until most of the egg is set but still liquid on top.
Step 5
Lay one-quarter of the salmon over, then top with dollops of one-quarter of the goats cheese and then spoon about 1 1/2 tablespoons of the beet relish in collops over the omelette and then fold the omelette and transfer it to a place and repeat to make 3 more omelettes.
Step 6
Sprinkle the omelettes with the remaining chives and dill and serve with the remaining beetroot relish on the side.
Tips
No special items needed.
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