1/1 Photo of Smoked Fish Omelet
Original recipe calls for smoked haddock, I used smoked cod. This is yummy. You need to plan a bit in advance as the fish has to be cooked and cooled, No time allowed for that in prep times given. Australian tablespoon contains 4 teaspoons.
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- 1Place the smoked fish in a saucepan, cover with cold water, bring slowly to the boil, then lower the heat and poach for 5 to 10 minutes (depending on thickness of fish fillet).
- 2Carefully remove from the water, and allow to cool.
- 3Remove the skin and bones and flake the flesh.
- 4Toss the haddock over a medium high heat with half the butter and 3 tablespoons of the cream.
- 5Seperate the eggs, beat the yolks and a tablespoon of the cream and season with salt and pepper. Whip the whites stiffly and fold into the yolks with the haddock and half the grated cheese.
- 6Melt the remaining butter in a large pan and while still foaming pour in the mixture; stir once or twice over a moderate heat then leave for about 1 minute for the bottom to brown.
- 7Sprinkle with the remaining cheese and cream slip the pan under a moderately hot griller (broiler) or into a hot oven to set the omelet. This will only take a few minutes.
- 8When lightly browned and puffed, serve at once.
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Nutritional Facts for Smoked Fish Omelet
Serving Size: 1 (133 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 449.0
- Calories from Fat 332
- Total Fat 36.9 g
- Saturated Fat 20.9 g
- Cholesterol 380.8 mg
- Sodium 989.6 mg
- Total Carbohydrate 1.9 g
- Dietary Fiber 0.0 g
- Sugars 0.5 g
- Protein 27.0 g