Best 17 Opened Faced Omelet With Lemon Dill Cream Cheese Smoked Salmon And Grilled Asparagus Recipes

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Welcome to the delectable world of flavors, where we present to you a culinary masterpiece that tantalizes your taste buds like no other - the opened-faced omelet with lemon dill cream cheese, smoked salmon, and grilled asparagus. Embark on a journey of culinary delight as we unravel the secrets behind creating this exquisite dish, a symphony of flavors that will leave you craving for more. From the fluffy omelet base to the tangy lemon dill cream cheese and the smoky essence of salmon, every element of this dish harmonizes perfectly, creating an unforgettable gastronomic experience. With this comprehensive guide, you'll discover the art of crafting this exceptional dish, transforming your kitchen into a haven of culinary excellence.

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

SMOKED SALMON OMELET



Smoked Salmon Omelet image

Provided by Sandra Lee

Categories     main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 8

3 tablespoons sour cream
1/2 teaspoon Dijon mustard
1/2 teaspoon dried dill
1/4 cup chives and onion light cream cheese, softened
2 tablespoons chopped smoked salmon
2 eggs, lightly beaten
1 tablespoon black lumpfish caviar
Minced chives, optional

Steps:

  • NOTE: This makes a great brunch dish with a tossed green salad.
  • In a small bowl, stir together sour cream, mustard, and dill; set aside. In a small bowl stir together cream cheese and chopped smoked salmon; set aside. Spray an 8-inch non-stick frying pan with cooking spray. Heat pan over medium heat. Add 1/2 of the beaten eggs and cover. Cook for 2 to 4 minutes or until egg has set. Spoon 1/2 salmon mixture onto the half of the omelet away from the handle. Tilt the pan over serving plate and scoot the omelet out of pan, folding in-half as it slides out of pan. Repeat with remaining egg and salmon mixture.
  • Drizzle omelet with dill cream mixture and garnish with caviar and chives if desired.

SMOKED SALMON AND ASPARAGUS PUFFS



Smoked Salmon and Asparagus Puffs image

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 8 to 10 servings (16 puffs)

Number Of Ingredients 13

3 ounces hot-smoked salmon
1/4 cup whipped cream cheese, at room temperature
2 tablespoons mayonnaise
1 1/2 teaspoons lemon zest
1 teaspoon roughly chopped fresh dill
1/2 teaspoon hot sauce
1/4 teaspoon smoked paprika
2 1/2 teaspoons roughly chopped chives
Kosher salt and freshly ground black pepper
All-purpose flour, for rolling the dough
One 8-ounce can refrigerated crescent roll dough (8 pieces)
4 to 5 medium asparagus spears, trimmed and cut into 2-inch pieces
1 large egg

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Put the smoked salmon in the bowl of a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, lemon zest, dill, hot sauce, smoked paprika and 1 1/2 teaspoons of the chives. Blend until the mixture is smooth. Season with salt and pepper.
  • Lightly dust a clean surface with flour. Unroll the crescent dough and separate into 8 triangles, following the perforations. Cut each triangle in half lengthwise to make 2 thin triangles. Starting at the wide end of a triangle piece, spread 1 1/2 teaspoons of the smoked salmon mixture toward the tip. Place a piece of asparagus about 1/4 inch from the bottom of the dough's wide end, then roll up towards the tip. Place on the baking sheet with the tip of the roll-up flat on the baking sheet. Repeat with all the dough.
  • Lightly whisk the egg with 1/2 teaspoon water. Brush the egg wash over each puff, then sprinkle some of the remaining chives over each. Bake until golden brown, 15 to 18 minutes.

OPEN-FACED OMELET



Open-Faced Omelet image

This tasty breakfast dish is a snap to make with convenient frozen hash browns. It gets its colorful look and fresh flavor from broccoli, red pepper and green onions. I take this egg dish to all of our church brunches and bring home an empty skillet every time. -Cynthia Hinkle, Front Royal, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 cup fresh broccoli florets
1/2 cup chopped sweet red pepper
1/4 cup thinly sliced green onions
1-1/2 cups cubed fully cooked ham
1 cup frozen shredded hash brown potatoes, thawed
2-1/2 cups egg substitute
1/4 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • In a 9-in. or 10-in. skillet coated with cooking spray, saute the broccoli, red pepper and onions until crisp-tender. Add ham and hash browns. Cook for 2 minutes, stirring frequently. , In a bowl, whisk the egg substitute and pepper. Pour over vegetable mixture (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; remove from the heat., Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 722mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

SALMON, DILL AND CREAM CHEESE SPREAD



Salmon, Dill and Cream Cheese Spread image

Use leftover poached or baked salmon. Canned red salmon that has been drained, skinned and boned also does the trick.

Provided by Judy Harmon

Categories     Condiment/Spread     Herb     No-Cook     Rosh Hashanah/Yom Kippur     Cream Cheese     Salmon     Dill     Bon Appétit     Georgia

Yield Makes about 2 cups

Number Of Ingredients 7

1 1/2 cups flaked cooked salmon (about 6 ounces)
4 ounces cream cheese
1 tablespoon fresh lemon juice
1 tablespoon prepared white horseradish
4 ounces smoked salmon
2 tablespoons chopped fresh dill
Thinly sliced baguette rounds

Steps:

  • Combine first 4 ingredients in processor. Blend until just smooth, occasionally scraping down sides of work bowl. Add smoked salmon and dill. Using on/off turns, blend just until smoked salmon is finely chopped. Season spread with salt and pepper. Transfer to small bowl. Serve with baguette rounds.

ELEGANT OPEN-FACED SMOKED SALMON SANDWICHES



Elegant Open-Faced Smoked Salmon Sandwiches image

These smoked salmon sandwiches are simple enough for even the most inexperienced cook, yet delicious and elegant enough to be served to a special someone. Serve with a good wine and a salad for a light dinner that leaves plenty of room for a decadent dessert!

Provided by Hugatunity

Categories     Seafood     Fish     Salmon     Smoked

Time 15m

Yield 2

Number Of Ingredients 8

4 slices bread
2 tablespoons salted butter, softened
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh parsley
½ teaspoon bottled minced garlic
8 slices smoked salmon
½ cucumber, thinly sliced
½ lemon

Steps:

  • Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
  • Combine butter, scallion, parsley, and garlic in a small bowl.
  • Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.

Nutrition Facts : Calories 383.4 calories, Carbohydrate 31.1 g, Cholesterol 56.3 mg, Fat 18.2 g, Fiber 2.9 g, Protein 25.3 g, SaturatedFat 8.7 g, Sodium 1303.2 mg, Sugar 3.4 g

FRESH SALMON OMELET



Fresh Salmon Omelet image

Our family raised chickens, making my mother naturally creative with eggs. Since dad didn't care for eggs alone but did like fish, she often mixed eggs with salmon. I still prepare this wholesome omelet today.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 3 servings.

Number Of Ingredients 9

1 salmon fillet (1 inch thick, about 10 ounces)
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
2 tablespoons butter, divided
6 eggs
1/4 cup shredded cheddar cheese
1/4 teaspoon pepper
1 medium tomato, optional
1/4 medium green pepper, optional

Steps:

  • Remove the skin and bones from the salmon; cut into 1/2-in. chunks. In a 10-in. skillet, saute the salmon, onion and green pepper in 1 tablespoon butter. Remove and set aside., In a small bowl, beat eggs. Melt remaining butter in same skillet over medium heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. , When the eggs are set, spoon salmon mixture over one side, then sprinkle with cheese and pepper; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until the cheese is melted., If desired, make a tomato rose. With a small sharp knife, peel the skin in a thin continuous strip, starting from the base of the tomato. Roll up tightly, skin side out, from the stem end. Tuck end of strip under rose and place on omelet. From green pepper, cut two leaves. Arrange on each side of tomato rose.

Nutrition Facts :

OPEN-FACED SMOKED SALMON OMELET



Open-Faced Smoked Salmon Omelet image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 11

6 large eggs
2 tablespoons half-and-half or water
1/4 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 ounces cream cheese, cut into small bits
2 ounces thinly sliced smoked nova salmon or lox, cut into 1-inch long thin strips
2 tablespoons finely diced red onion
2 teaspoons drained small capers
4 lemon slices
Snippets of fresh dill, for garnish

Steps:

  • Preheat the broiler and arrange the oven rack in the highest position.
  • Put the eggs, half-and-half, salt and pepper in a bowl and whisk until frothy.
  • Melt the butter in the skillet over medium-high heat. Pour in the egg mixture and let sit until the bottom starts to cook. Using a rubber spatula, slowly push the cooked egg from 1 side of the skillet to the other, allowing the raw egg to reach the bottom and cook--this creates fluffiness and keeps the bottom from burning.
  • When the omelet is cooked on the bottom and the top is still runny, place the skillet just under the broiler with the oven door open and the handle sticking out, and broil until the omelet rises and browns lightly, about 1 minute. (Alternatively, flip the omelet in the skillet and cook briefly, to finish.)
  • Scatter the cream cheese and smoked salmon over the omelet; then sprinkle with the onion and capers. Broil again to warm the topping, about 30 seconds
  • Transfer the omelet to a cutting board, and cut into 4 triangles. Divide the omelets among plates and garnish with the lemon slices and dill.

Nutrition Facts : Calories 484 calorie, Fat 40 grams, SaturatedFat 20 grams, Carbohydrate 5 grams

GRILLED LEMON-GARLIC SALMON



Grilled Lemon-Garlic Salmon image

A lot of people fish here on the shore of Lake Michigan, so I've developed quite a few recipes for it, including this grilled salmon recipe. I love it, and so do my friends and family. When it's out of season, I look for wild-caught fresh Alaskan salmon at the grocery store. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

2 garlic cloves, minced
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 teaspoon minced fresh rosemary
1/2 teaspoon pepper
4 salmon fillets (6 ounces each)

Steps:

  • In a small bowl, mix the first five ingredients; rub over fillets. Let stand 15 minutes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Place salmon on grill rack, skin side up. Grill, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn; grill 3-6 minutes longer or until fish just begins to flake easily with a fork.

Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 381mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

SMOKED SALMON OMELET WITH HERBS



Smoked Salmon Omelet with Herbs image

Categories     Egg     Fish     Herb     Breakfast     Brunch     Low Carb     Mother's Day     Father's Day     New Year's Day     Lunch     Seafood     Salmon     Winter     Tarragon     Chive     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 8

3 tablespoons reduced-fat sour cream
1 tablespoon coarse-grained Dijon mustard
4 large eggs
2 tablespoons water
2 tablespoons finely chopped fresh chives or green onion tops
1 1/2 tablespoons minced fresh tarragon or 1 teaspoon dried
2 teaspoons butter
2 ounces smoked salmon, cut into strips

Steps:

  • Whisk sour cream and mustard in small bowl to blend. Whisk eggs, 2 tablespoons water, chives and tarragon in medium bowl to blend. Season egg mixture with salt and pepper.
  • Melt 1 teaspoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture and stir briefly. Let eggs begin to set at edges. Using spatula, lift edges and tilt pan, allowing uncooked portion to flow underneath. Cook until eggs are set but still moist, about 1 minute. Spread half of mustard mixture and half of salmon over half of omelet. Using spatula, fold unfilled portion over filling. Slide omelet out onto plate. Repeat with remaining butter, egg mixture and fillings to make second omelet.

DILLED SALMON OMELETS WITH CREME FRAICHE



Dilled Salmon Omelets with Creme Fraiche image

This is one of our biggest hits on our inn's menu. It has so much flavor with the dill and rich salmon that it will impress everyone at how fancy it is.-Susan Goodman, Wilmington, Vermont

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

12 large eggs
2 tablespoons 2% milk
Salt and pepper to taste
2 tablespoons butter
1 pound salmon fillets, cooked and flaked
3 cups shredded Swiss cheese
2 tablespoons snipped fresh dill
3/4 cup creme fraiche or sour cream
6 fresh dill sprigs

Steps:

  • In a large bowl, whisk the eggs, milk, salt and pepper until blended. , For each omelet, in an 8-in. cast-iron or other ovenproof skillet, melt 1 teaspoon butter over medium heat. Pour 1/2 cup egg mixture into the pan. Sprinkle with 1/3 cup salmon, 1/2 cup cheese and 1 teaspoon snipped dill. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set., Broil 6 in. from the heat until eggs are completely set, 1-2 minutes. Fold omelet in half; transfer to a plate. Top with 2 tablespoons creme fraiche and a dill sprig. Repeat for remaining omelets.

Nutrition Facts : Calories 632 calories, Fat 48g fat (24g saturated fat), Cholesterol 553mg cholesterol, Sodium 374mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 44g protein.

OPEN-FACED GRILLED SALMON SANDWICHES



Open-Faced Grilled Salmon Sandwiches image

In my family, we love to fish. What better reward from a day of fishing than eating what you just caught? We make salmon in several ways, but this one is the family favorite. -Stephanie Hanisak, Port Murray, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 salmon fillets (1 inch thick and 5 ounces each), skin removed
3/4 cup mesquite marinade
1/4 teaspoon pepper
4 slices sourdough bread (1/2 inch thick)
1/4 cup tartar sauce
4 iceberg lettuce leaves
4 lemon wedges, optional

Steps:

  • Place fillets in an 8-in. square dish. Pour marinade over fillets; turn fish to coat. Let stand 15 minutes., Drain salmon, discarding marinade. Sprinkle salmon with pepper., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill salmon, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until fish just begins to flake easily with a fork., Grill bread, covered, over medium heat 1-2 minutes on each side or until lightly toasted. Spread with tartar sauce; top with lettuce and salmon. If desired, serve with lemon wedges.

Nutrition Facts : Calories 436 calories, Fat 17g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 1226mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.

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.

OPEN FACED ASPARAGUS OMELET



Open Faced Asparagus Omelet image

Make and share this Open Faced Asparagus Omelet recipe from Food.com.

Provided by Bergy

Categories     Breakfast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons lite olive oil
3 cups sliced mushrooms
2 cloves garlic, minced
8 eggs, beaten
1/2 cup milk
2 tablespoons flour
6 tablespoons sour cream (or whipped 2 % cottage cheese)
1/3 cup fresh parsley, chopped
salt
pepper
16 fresh asparagus spears, steamed ala dente (they should just be heated through not cooked)
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese (pure)

Steps:

  • In a skillet with an oven proof handle heat 1 tbsp each of butter and oil.
  • Cook mushrooms and garlic, stirring often, when the mushrooms are soft remove from pan (about 2 minutes).
  • Drain liquid from skillet.
  • Heat remaining butter& oil, coat the pan.
  • Combine the flour& milk, add sour cream then the eggs,,parsley& pepper pour into the skillet.
  • cover and cook over medium heat for 5 minutes or until the top is almost set, lift the eggs and let the fluid egg run under while cooking.
  • Sprinkle with the mushrooms, arrange the asparagus like spokes of a wheel.
  • Sprinkle with the cheeses.
  • Broil until the cheese has melted and is lightly brown.
  • Serve.

SALMON AND CREAM CHEESE OMELET



Salmon and Cream Cheese Omelet image

Omelets make a quick supper! Serve with biscuits and a salad or fresh fruit.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 5

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

Steps:

  • In 8-inch omelet pan or skillet, heat 2 teaspoons of the butter over medium-high heat until butter is hot and sizzling.
  • Pour half of the beaten eggs (about 1 cup) into pan. As eggs begin 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 spatula under omelet to loosen. Remove from heat. Fold omelet in half; let stand 2 minutes. Transfer to serving plate; keep warm.
  • Repeat with remaining ingredients to make second omelet. Cut each omelet crosswise in half to serve; sprinkle with chives.

Nutrition Facts : Calories 290, Carbohydrate 4 g, Cholesterol 460 mg, Fiber 0 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g

GEMELLI WITH ASPARAGUS, SMOKED SALMON, AND DILL



Gemelli with Asparagus, Smoked Salmon, and Dill image

Categories     Milk/Cream     Pasta     Quick & Easy     Salmon     Asparagus     Spring     Dill     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 8

1 lb gemelli or other corkscrew pasta such as rotini or rotelle
1 lb thin to medium asparagus, trimmed and cut diagonally into 2-inch-long pieces
2/3 cup heavy cream
2 teaspoons finely grated fresh lemon zest
1/4 cup chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 lb thinly sliced smoked salmon, cut crosswise into thin strips

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.
  • While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.
  • Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.
  • Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well.

PAPPARDELLE IN LEMON CREAM SAUCE WITH ASPARAGUS AND SMOKED SALMON



Pappardelle in Lemon Cream Sauce with Asparagus and Smoked Salmon image

Categories     Pasta     Quick & Easy     Lemon     Salmon     Asparagus     Summer     Gourmet

Yield Serves 4 as a main course

Number Of Ingredients 7

1 pound asparagus
2 large shallots
2 lemons
1/4 pound sliced smoked salmon (optional)
1 pound dried pappardelle or fettuccine
3 tablespoons unsalted butter
3/4 cup heavy cream

Steps:

  • Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
  • Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
  • Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
  • In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
  • Serve pasta garnished with reserved asparagus tips and remaining salmon.

SMOKED SALMON AND CREAM CHEESE OPEN SANDWICH FOR ONE



Smoked Salmon and Cream Cheese Open Sandwich for One image

Made for Good Things Are Cooking Here!! (A non-cooking game) In the Australian/New Zealand Cooking Forum - http://www.recipezaar.com/bb/viewtopic.zsp?t=233992

Provided by AusNZ Hosts

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

4 tablespoons cream cheese
1 teaspoon lemon juice
1/4 teaspoon dill
1/2 tablespoon capers, drained
1 piece Turkish bread (10cm x 10cm) or 2 slices bread (thickly cut)
100 g smoked salmon
1 slice red onion (optional)

Steps:

  • In a food processor, add cream cheese, lemon juice, dill and capers. Combine for a few minutes (not to much as cream cheese will be to watery).
  • Toast chosen bread.
  • Once the bread has been toasted spread cream cheese mix thickly onto both pieces of bread.
  • Top with the smoked salmon and red onions.

Nutrition Facts : Calories 610.4, Fat 26.3, SaturatedFat 13.9, Cholesterol 86.8, Sodium 1643.8, Carbohydrate 58.3, Fiber 2.6, Sugar 0.3, Protein 33.8

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Do not overcook the asparagus, as it should remain slightly crisp.
  • Use a good quality smoked salmon that is not too salty.
  • Make sure the cream cheese is softened before mixing it with the other ingredients.
  • If you don't have dill on hand, you can use chives or parsley instead.
  • Serve the omelet immediately after it is cooked, while it is still hot and fluffy.

Conclusion:

This open-faced omelet with lemon-dill cream cheese, smoked salmon, and grilled asparagus is a delicious and healthy breakfast, lunch, or dinner option. It is packed with protein, healthy fats, and vitamins, and it is also very easy to make. With just a few simple ingredients and a little bit of time, you can create a meal that is sure to impress your family and friends. So next time you are looking for a quick and easy recipe that is also delicious and nutritious, give this open-faced omelet a try.

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