Ingredients for Smoked Fish Omelet
- Smoked Fish Fillet
- 2 tablespoons butter
- 4 tablespoons cream
- 4 large eggs
- Salt & Freshly Ground Black Pepper
- Parmesan Cheese
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How to Make Smoked Fish Omelet
- Place 150g smoked cod fillets in a saucepan, cover with cold water, and bring slowly to a boil. Reduce heat and poach gently for 5-7 minutes, or until cooked through.
- Carefully remove the cod from the water and let it cool completely.
- Once cool, remove the skin and bones and flake the fish into bite-sized pieces.
- Melt 1 tablespoon of butter in a medium pan over medium-high heat. Add the flaked cod and cook for 2 minutes, stirring occasionally.
- Stir in 3 tablespoons of cream and set aside.
- In a separate bowl, separate 4 large eggs. Beat the yolks with 1 tablespoon of cream, salt, and pepper to taste.
- In a clean bowl, whip the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the yolk mixture, along with the cooked cod and 50g of grated cheese.
- Melt the remaining 1 tablespoon of butter in a large non-stick pan over medium heat. Once melted and foaming, pour in the egg mixture.
- Stir once or twice, then reduce the heat to low and let cook for about 1 minute to set the bottom.
- Sprinkle the remaining 50g of grated cheese evenly over the omelet and drizzle with a tablespoon of cream.
- Place the pan under a preheated broiler or in a hot oven (375°F/190°C) for 2-3 minutes, or until the omelet is puffed and lightly browned.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
2g
Fat
104g
Carbs
0g
