Hot smoked salmon is one of those handy items to have on hand in the fridge. I use it often with a salad for lunch, have been known to toss it through soup and often, like with this recipe, have it as part of an omelette for breakfast. Whilst I have bought divine freshly hot smoked salmon at the farmer’s markets, I usually just buy the peppered ones available in the supermarkets.
This recipe, like many of my recipes are a bit of an ‘invention test’ (yes, I’m watching Masterchef at the moment), using up the ingredients I find in my fridge. I was looking for bacon and eggs but alas no bacon, a crime I know. Fortunately I did have the hot smoked salmon and actually this forced a little more creativity and a very tasty breakfast.
- 4 eggs (2 per omelette)
- 2 large handfuls finely shredded kale or other leafy greens
- 1 Tbsp butter
- 1 small red onion
- 1 piece hot smoked salmon
- 2 Tbsp pine nuts
- 1 Tbsp raisins (or sultanas, cranberries, goji berries)
- Toss pine nuts in a frypan to toast for a minute or 2 - don't burn! Remove and set aside.
- Melt butter in a non stick frypan. Add onion and gently fry. Add kale and toss, cooking for a minute or 2. Break up the salmon, stir it through the greens, add the pine nuts and raisins. Stir through.
- Meanwhile, crack 2 eggs into a bowl and whisk lightly.
- Heat a second frypan until hot, add a little oil, swish it around the pan. Pour in the egg and let it cook for 30 seconds or so before adding half the salmon/green mixture. Fold the egg over the vegetables. Remove when cooked.
- Repeat for the 2nd omelette.
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