This pretty herb and salmon omelet makes a perfect dish for a summer brunch-an interesting change from the usual smoked salmon and scrambled eggs.
- 2/3 cup milk
- 1 small onion, sliced
- 1 small carrot, sliced
- 1 clove
- 1 bay leaf
- 8 oz. smoked salmon
- 6 tablespoons butter
- 1 tablespoon all-purpose flour
- 3 large eggs, separated
- 1/3 cup sour cream
- ¼ cup chopped fresh chives
- 2 tablespoons freshly chopped parsley
- 2 tablespoons freshly grated Parmesan cheese
- salt and freshly ground black pepper
1. Put the milk in a saucepan; add the onion, carrot, clove, and bay leaf, heat until almost boiling, then turn off the heat and let stand for 10 minutes. Add half the smoked salmon, and then simmer for 5 minutes until opaque. Remove the fish to a plate and flake with a fork. Strain and reserve the milk.
2. Melt half the butter in a small saucepan, stir in the flour, gradually beat in the reserved milk, and bring to a boil, stirring all the time until thickened. Remove from the heat.
3. Put the egg yolks and half the sour cream in a bowl, beat well, then stir into the sauce. Add salt and pepper to taste. Carefully stir in the cooked smoked salmon and the chives and parsley. Beat the egg whites in a second bowl until stiff but not dry, then fold into the sauce.
4. Melt the remaining butter in an omelet pan and pour in the salmon mixture. Cook over medium heat until just beginning to set, and then sprinkle with the remaining smoked salmon and spoon over the remaining sour cream. Carefully flip one half of the omelet over to cover the salmon. Scatter with Parmesan and finish off in a preheated oven at 400 F for 5 minutes. Serve immediately, straight from the pan.
Serves 4 as an appetizer or 2 as an entree.