Smoked salmon is a must at our Christmas table and luckily for me this delicious fish is sold pretty cheap in Sweden. For our Christmas lunch I had bough smoked rainbow trout, which is quite similar to salmon and is local, but my dad is not a huge fan of small fish (he gets frustrated with fishbones and doesn’t enjoy his meal properly). Furthermore I know that my parents would have also appreciated some salmon at our Christmas table, so in the end I gave in and bought some as well.
By “bought some” I mean I got a really nice and big piece, weighing 1,2Kg (half a fish, basically). I found it at the special price of 15€, a real bargain. Clearly, we didn’t end up eating it all at Christmas. We didn’t even eat both the trouts I bought, that is to say how much food we had – and how many leftovers we still feed on a few days after Christmas. Of that big chunk of salmon, about one third was enjoyed on the special day, so we needed to think of something to do with the rest. A part of it will probably be stored in the freezer for later, while some is still being enjoyed these days, especially on buttered bread.
My fridge is also full of eggs. I need to do something with them. I bought many, thinking that I would be baking like crazy, but my parents arrived with a massive load of chocolate and nougat and there really isn’t much room for cake left. Loads of eggs, plus loads of salmon equals salmon omelette.
Salmon dill omelette:
- 100 g smoked salmon
- 5 eggs
- 1 tbsp crème fraîche
- 2 tbsp chopped fresh dill
- 1 tsp butter
- salt and pepper to taste
In a bowl, whish the eggs with a little salt. When whisked, add the crème fraîche and some freshly ground pepper and whisk that in. Aside, slice the salmon in small pieces and add that to the eggs. Lastly, chop some fresh dill and add that as well to the bowl. (The dill was kindly provided by my friend, a leftover from the Polish buffet we had last week. My Polish mom really appreciated finding fresh dill in the fridge.) Give it all a good last whisk.Warm up a little butter in a frying pan, then pour the content of the bowl into it. Cook on medium heat with the lid on for about 8-10 minutes, until the whole mixture hardens and can be safely flipped. Keeping the lid closed, flip the pan, then slide the upside down omelette back into the pan. Let it cook on the other side for about 2-3 more minutes. To make your Polish guests even happier, serve with a sprinkle of extra dill.This is probably the easiest and cheapest thing that can be prepared with salmon. Well, second to butter and salmon open sandwiches, which by the way still remain my favourite way to eat smoked salmon.