Nordic Omelet with Smoked Salmon, Cucumber & Cherry Tomatoes
Discover a refined omelet that combines the melting softness of runny eggs with the marine freshness of smoked salmon, the crunch of cucumber, and the tang of cherry tomatoes. Quick, healthy, and sophisticated, this recipe is perfect for an elegant brunch or a light dinner. The secret lies in quick cooking over high heat for a golden exterior and a soft interior, filled just before folding. A touch of fresh cream, herbs, and pink peppercorns complete this Nordic culinary journey. Serve immediately to enjoy all the contrasts in texture and flavor.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the fillings: wash the cucumber, partially peel it or leave the skin. Cut it in half, remove the seeds and dice finely. Cut the cherry tomatoes into quarters. Finely chop the dill and chives.
- 2
In a bowl, crack the eggs. Add the cream (or milk), a pinch of salt and white pepper. Whisk with a fork to combine without incorporating too much air.
- 3
In a 24 cm non-stick pan, melt the butter over medium-high heat until it foams slightly. Pour in the beaten eggs. With a spatula, pull the edges towards the center, tilting the pan 2-3 times for 1 minute to create folds.
- 4
When the bottom is golden and the surface is still slightly runny (about 2 min 30 sec), remove from heat. On one half, quickly distribute the smoked salmon, cucumber dices, tomatoes and half of the herbs. Gently fold the other half over the filling.
- 5
Slide the omelet onto a warm plate. Place a dollop of fresh cream on top. Sprinkle with the remaining herbs, a grain of flaky salt and pink peppercorns. Add a drizzle of lemon juice on the plate if desired.
- 6
Serve immediately to enjoy the contrast between the golden exterior, the soft interior and the crunchy freshness of the filling.
- Eggs: Use very fresh eggs for firm whites that make folding easier.
- Cooking: Maintain medium-high heat for a golden exterior and soft interior. Do not reduce the heat.
- Organization: Have all filling ingredients ready and within reach before starting to cook the eggs.
- Folding: Do not overload the filling to be able to fold the omelet neatly.
- Serving: Serve with a slice of toasted and buttered rye bread and a mesclun salad. Perfect for brunch, light lunch or quick dinner. Wine pairing: a dry white wine (Chablis, Sancerre) or brut champagne.
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