Smoked salmon omelette

Servings: 4

Preparation: 25 minutes

Cooking: 15 minutes

Ingredients

• 6 eggs, yolks and whites beaten until stiff
• 30 ml (2 tbsp) dill, chopped
• 60 ml (4 tbsp) milk
• 60 ml (4 tbsp) 35% cream
• 10 ml (2 tsp) baking powder
• 8 slices smoked salmon, chopped
• 8 Grelot potatoes, cooked and halved
• Salt and pepper to taste

Condiments

• 30 ml (2 tbsp) capers
• 60 ml (4 tbsp) white balsamic vinegar
• 60 ml (4 tbsp) olive oil
• 16 Cherry tomatoes, quartered
• 60 ml (4 tbsp) red onion, finely chopped

Sides

• Croutons of baguette
• Micro-shoots

Preparation

1. Preheat the oven, rack in the center to 200 °C (400 °F).
2. In a bowl, using a whisk, mix the egg yolks, dill, milk, cream, baking powder, salt, pepper.
3. Add the salmon.
4. Using a spatula, gently incorporate the egg whites into the mixture.
5. On a baking sheet, covered with parchment paper or a silicone mat, place cookie cutters or molds, lined with parchment paper.
6. At the bottom of the cookie cutters or molds, spread the potatoes, then the prepared mixture and cook for 15 minutes.
7. In the meantime, in a bowl, mix the capers, balsamic vinegar, oil, salt, pepper, tomatoes, onion. Check the seasoning.
8. Unmold and remove the paper from the molds.
9. On each plate, place an omelette, spread the condiments and croutons. Decorate with a few micro-shoots.