Mini omelettes with smoked salmon cream

Mini omelettes with smoked salmon cream

Total: 45 min. | Active: 45 min.
Nutritional value / piece: 93 kcal
, Fat: 7 g
, Carbohydrate: 4 g
, Protein: 3 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Smoked salmon cream

100 g crème fraîche
100 g smoked salmon, finely chopped
1 tbsp capers, finely chopped
1 organic lemon, use a little grated zest and 1 tsp of juice
salt and pepper to taste

Mini omelettes

75 g white flour
¼ tsp salt
1 tsp baking powder
100 g crème fraîche
20 g butter, melted, left to cool
1 egg yolk
2 tbsp water
1 egg white
1 pinch salt

To cook

clarified butter
20 g smoked salmon, torn into pieces
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How it's done

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Smoked salmon cream

Combine the crème fraîche, salmon, capers, lemon zest and juice, season. Cover and chill the cream.

Mini omelettes

Mix the flour, salt and baking powder in a bowl. Whisk together the crème fraîche, butter, egg yolk and water, whisk into the mixture. Beat the egg white with the salt until stiff, fold in carefully.

To cook

Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to make omelettes approx. 4 cm in diameter. Reduce the heat. Once the undersides are cooked they will no longer stick to the pan. Turn the omelettes, finish cooking and then keep warm. Spread the smoked salmon cream over the omelettes, top with smoked salmon.

Good to know
Tip: Garnish with 2 sprigs of torn dill.

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