Best 4 Smoked Trout And Cheese Omelette Recipes

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Indulge in a culinary journey with our exquisite Smoked Trout and Cheese Omelette, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the richness of smoked trout, the creaminess of cheese, and the fluffy texture of eggs, creating a harmonious balance of flavors and textures. Served with a side of fresh greens or a crisp salad, this omelette is a perfect choice for a hearty breakfast, brunch, or light lunch.

Additionally, we present a collection of omelette recipes that cater to various dietary preferences and culinary desires. From the classic Ham and Cheese Omelette, a timeless combination of savory flavors, to the vegetarian-friendly Spinach and Feta Omelette, bursting with vibrant colors and textures, these recipes offer a diverse range of options to suit every palate.

Whether you prefer the simplicity of a Plain Omelette, highlighting the natural goodness of eggs, or the indulgence of a Denver Omelette, packed with hearty ingredients like ham, bell peppers, and onions, our selection of recipes has something for everyone.

So, prepare your appetite and embark on a culinary adventure with our Smoked Trout and Cheese Omelette, along with our curated collection of omelette recipes. Let your taste buds rejoice as you explore the world of omelettes, a versatile dish that offers endless possibilities for creativity and culinary exploration.

Here are our top 4 tried and tested recipes!

SMOKED SALMON AND CREAM CHEESE OMELETTE WITH GREEN ONIONS



Smoked Salmon and Cream Cheese Omelette with Green Onions image

Provided by Tyler Florence

Categories     main-dish

Time 7m

Yield 4 servings

Number Of Ingredients 7

8 eggs
1/4 cup heavy cream
2 tablespoon unsalted butter
1/3 pound smoked salmon, torn into large piece
1 cup cream cheese, room temperature
4 green onions, finely chopped, garnish
Kosher salt and freshly ground black pepper

Steps:

  • Whisk eggs and heavy cream together in a large mixing bowl.
  • Take a large nonstick pan and set over medium heat. When the pan is heated add the butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don't want any color.
  • Once the eggs begin to set, drop the pieces of salmon, small spoonfuls of cream cheese, and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go to form an omelette.
  • Slice crosswise into portions and serve.

SMOKED SALMON OMELETTE



Smoked Salmon Omelette image

Chef Daniel Boulud's expertly prepared French omelette, delicately seasoned yet rich in texture, is a wonderful way to enjoy sumptuous slices of smoked salmon. (And, if you're feeling decadent, caviar!)

Provided by Daniel Boulud

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 10

1/2 cup kosher salt
8 tablespoons unsalted butter, for making clarified butter; see method in Step 2
3 ounces smoked salmon, Danish-style, preferably Daniel Boulud's brand
5 large eggs
Sea salt
Freshly ground white pepper
1/2 lemon
1 tablespoon minced chives
1 1/2 tablespoons unsalted butter, softened
1 tablespoon caviar, for garnish (optional)

Steps:

  • (Note: If using a nonstick skillet, skip this step.) To prepare a black steel skillet: Heat skillet over medium heat until it starts smoking. Spread salt in an even layer. Use several layers of paper towels to rub the salt into the skillet, releasing any impurities stuck to the bottom; be very careful, as the skillet is hot! When the bottom is smooth, turn off heat and discard salt. You have just created a clean, nonstick surface for the eggs-so you're ready to cook!
  • Make clarified butter: In a small saucepan, melt 8 tablespoons (1 stick) unsalted butter over medium heat and bring to a simmer, 5-7 minutes. As white foam collects on the surface, skim off with a small ladle or spoon and discard; these are the milk solids. Reduce heat to medium-low and continue skimming until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids, and set aside. (Note: Clarified butter has a higher smoke point than regular butter, allowing for cooking at higher temperatures. It can be stored in an airtight container in the refrigerator for several months.) Cut smoked salmon into ¼-inch slices. Set aside. Crack eggs into a medium bowl. Add a few pinches of salt and a few grinds of pepper. Use a fork to whisk until thoroughly combined, about 1 minute.
  • Heat the black steel skillet over medium heat. Add 1 tablespoon clarified butter and swirl to coat the bottom and partway up the sides. Pour the eggs into the hot skillet. Begin quickly and gently shaking the skillet, while also stirring the eggs vigorously with a fork (or a rubber spatula, if you're using a nonstick skillet). Use small circular movements to loosen the curds and lightly scramble. While scrambling, occasionally run the fork around the edge of the skillet, moving the cooked egg back into the center, 30-45 seconds. Switch to a heatproof rubber spatula; continue shaking the skillet, loosening the cooked egg from the edges, and lightly scrambling until the eggs are half curdled, about 20 more seconds. Tap the skillet on the stovetop several times to level the eggs. Turn heat to low. Working quickly, place salmon slices in an even layer across the center of the eggs. Use a zester to add about ½ teaspoon lemon zest over the salmon, followed by chopped chives.
  • Tilting the skillet slightly away from yourself, begin rolling the omelette: First, loosen the edge closest to the handle, then roll it toward the middle. Add 1 tablespoon butter to the skillet and let it melt along the exterior of the omelette.When the omelette is half-rolled, run the spatula around the far edge to release the eggs from the skillet. Then tilt the skillet more sharply and tap it firmly on the stovetop to loosen the omelette. Bang on the handle with your free hand to help the far edge begin to roll up, and use the spatula as needed to fold it toward the center of the omelette. Holding the skillet over the plate, roll the omelette and gently flip it onto the plate, seam side down.
  • If necessary, use your hands or a spatula to gently perfect the shape and tuck in any loose edges. Spread remaining ½ tablespoon butter across the top of the omelette. Garnish with a spoonful of caviar on top and serve immediately.

SMOKED SALMON AND CREAM CHEESE OMELET



Smoked Salmon and Cream Cheese Omelet image

Make and share this Smoked Salmon and Cream Cheese Omelet recipe from Food.com.

Provided by lazyme

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

4 teaspoons butter or 4 teaspoons margarine
8 eggs, beaten
1/2 cup soft chive & onion cream cheese
1 cup flaked smoked salmon
chopped fresh chives, if desired

Steps:

  • Heat 2 teaspoons of the butter in 8-inch omelet pan or skillet over medium-high heat until butter is hot and sizzling.
  • Pour half of the beaten eggs (about 1 cup) into pan.
  • As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.
  • Avoid constant stirring.
  • Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
  • Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon.
  • Tilt skillet and slip pancake turner under omelet to loosen.
  • Remove from heat.
  • Fold omelet in half; let stand 2 minutes.
  • Repeat with remaining ingredients.
  • Cut each omelet crosswise in half to serve; sprinkle with chives.

SMOKED TROUT AND CHEESE OMELETTE



Smoked Trout and Cheese Omelette image

Make and share this Smoked Trout and Cheese Omelette recipe from Food.com.

Provided by Lauren H-C

Categories     Breakfast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

3 ounces smoked trout fillets
2 tablespoons unsalted butter, divided
1/4 cup milk
4 eggs, separated
1 tablespoon heavy cream
pepper
1 1/2 ounces cheddar cheese, grated (about 1/3 cup)
salt, if needed

Steps:

  • Rinse the smoked trout and remove any skin or bones. (If your smoked trout isn't "ready to eat," you'll need to poach it before you do any of this.) Flake the trout and set aside.
  • In a small saucepan, heat 1 tablespoon of the butter and the 1/4 cup milk over medium heat. When the milk starts to steam, add the fish, stirring occasionally. When the mixture comes up to a boil, remove the saucepan from the heat, cover and set aside for 20 minutes.
  • Preheat broiler. Beat the egg whites to stiff peaks and set aside. Beat the heavy cream into the egg yolks and season with pepper. Add the fish/milk mixture and stir together. Fold in the egg whites.
  • In an omelette pan over medium heat, melt the remaining tablespoon of butter. When the butter is bubbly, pour in the omelette mixture and cook (without stirring or flipping) until underside is golden brown. Remove pan from the heat, sprinkle cheddar over the top of the omelette and place pan under the broiler. Broil until cheese is browned.

Tips:

  • For the best flavor, use fresh smoked trout. If you can't find smoked trout, you can substitute another type of smoked fish, such as salmon or mackerel.
  • Use a good quality cheese that melts well. Some good options include cheddar, Swiss, Gruyère, or mozzarella.
  • If you don't have a nonstick skillet, you can use a regular skillet greased with butter or oil.
  • Cook the omelette over medium heat. If the heat is too high, the eggs will brown too quickly and the inside will be undercooked.
  • Don't overcook the omelette. The eggs should be cooked through but still slightly runny in the center.
  • Serve the omelette immediately with your favorite sides, such as toast, fruit, or yogurt.

Conclusion:

The smoked trout and cheese omelette is a delicious and easy-to-make breakfast or brunch dish. It's packed with protein and flavor, and it's sure to please everyone at the table. So next time you're looking for a quick and tasty meal, give this recipe a try.

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