Best 2 Dill Smoked Salmon Omelet Recipes

Welcome to the realm of culinary artistry, where flavors dance and textures harmonize to create a symphony of taste. In this article, we embark on a journey to discover the secrets behind crafting the perfect dill smoked salmon omelet. This delectable dish, a harmonious blend of delicate smoked salmon, fragrant dill, and velvety eggs, is a true testament to the transformative power of culinary creativity. Prepare to tantalize your taste buds as we delve into the intricacies of selecting the finest ingredients, mastering the art of cooking eggs to perfection, and artfully incorporating fresh herbs and succulent smoked salmon into this culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

OPENED-FACED OMELET WITH LEMON-DILL CREAM CHEESE, SMOKED SALMON AND GRILLED ASPARAGUS

Opened-Faced Omelet with Lemon-Dill Cream Cheese, Smoked Salmon and Grilled Asparagus image

Provided by Bobby Flay

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 ounces cream cheese, such as Philadelphia, at room temperature
1/4 cup finely chopped fresh dill
Finely grated zest of 1 lemon
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
12 thin spears fresh asparagus, trimmed
2 tablespoons canola oil, plus more to coat the pan
Kosher salt and freshly ground black pepper
12 large eggs
12 paper-thin slices nova smoked salmon
Fresh dill fronds, for garnish

Steps:

For the lemon-dill cream cheese: Mix together the cream cheese, dill and lemon zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature to allow the flavors to meld, at least 15 minutes.
For the omelets: Heat a grill pan over high heat. Brush the asparagus with 2 tablespoons oil and season with salt and pepper. Grill the asparagus on all sides until slightly charred and crisp-tender, about 5 minutes. Cut into thirds.
Heat a 6-inch nonstick pan over medium heat and brush with some oil. Whisk together 3 eggs in a small bowl until light and fluffy. Add to the pan and cook, stirring constantly with a heat-resistant rubber spatula, until barely cooked, about 20 seconds. Stir in some salt and pepper. Flip and cook until just set, but not dry, and barely golden brown on the bottom, 10 to 15 seconds more. Slide the omelet onto a plate. Spread some of the cream cheese over the omelet and top with some of the asparagus and 3 slices of the salmon. Garnish with some dill fronds. Transfer to a plate and repeat with the remaining ingredients.

DILL SMOKED SALMON OMELET

Dill Smoked Salmon Omelet image

Smoked salmon, scallions, and dill come together in a tempting breakfast egg omelet topped with with dollops of sour cream and a sprinkle of chives.

Provided by Dorinda Medley

Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes

Time 22m

Yield 1

Number Of Ingredients 10

Ingredients

3 eggs
3 tablespoons heavy whipping cream, or to taste
1 teaspoon butter
1 ounce cream cheese, cut into small pieces, or to taste
2 ounces smoked salmon, chopped
1 tablespoon chopped scallions
1 pinch salt and ground black pepper to taste
1 tablespoon chopped fresh dill
2 teaspoons sour cream, or to taste
2 teaspoons chopped fresh chives, or to taste

Steps:

Whisk eggs and heavy cream together in a large bowl.
Heat a large nonstick skillet over medium heat. Spread butter evenly over the surface of the pan; cook until foamy, 30 seconds to 1 minute. Add eggs; cook until beginning to set, about 4 minutes. Drop cream cheese pieces, salmon pieces, and scallions over the eggs. Continue cooking until eggs are set, about 2 minutes more. season with salt and pepper.
Roll the omelet over onto itself; slide onto a plate. Top with dill, sour cream, and chives.

Nutrition Facts : Calories 594.2 calories, Carbohydrate 4.4 g, Cholesterol 678.3 mg, Fat 49.9 g, Fiber 0.3 g, Protein 32.9 g, SaturatedFat 25.5 g, Sodium 947.6 mg, Sugar 1.5 g

Tips:

Start with fresh, high-quality ingredients, including eggs, salmon, dill, and cream.
Use a non-stick skillet to prevent the omelet from sticking.
Heat the skillet over medium heat and let it come to temperature before adding the butter or oil.
Don't overcrowd the skillet. If you're making a large omelet, cook it in batches.
Cook the omelet slowly and don't stir it too much. This will help it to set evenly.
When the omelet is almost set, add the smoked salmon, dill, and any other desired toppings.
Fold the omelet over and serve immediately.

Conclusion:

The dill smoked salmon omelet is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a special occasion or a lazy weekend morning. With its combination of rich flavors and textures, this omelet is sure to please everyone at the table. So next time you're looking for a satisfying and flavorful breakfast or brunch recipe, give the dill smoked salmon omelet a try.