Omelettes with salmon

Omelettes with salmon

Total: 1 hr 30 min. | Active: 1 hr
Nutritional value / person: 542 kcal
, Fat: 29 g
, Carbohydrate: 42 g
, Protein: 29 g


4 people


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

Omelette batter

200 g light spelt flour
¼ tsp salt
2 dl milk water (1/2 milk, 1/2 water)
2 dl sparkling mineral water
3 tbsp honey mustard
4 eggs
¼ dl olive oil


a little olive oil
½ bunch flat-leaf parsley, leaves torn off
½ bunch dill, leaves torn off


150 g cream cheese
3 tbsp honey mustard
2 tbsp lemon juice
¼ tsp salt
¼ tsp Tasmanian pepper
½ bunch dill, finely chopped
½ bunch flat-leaf parsley, finely chopped


200 g smoked salmon, sliced
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How it's done

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Omelette batter

Mix the flour and salt in a bowl, create a well in the middle. Whisk the milk, water, mustard, eggs and oil, gradually pour into the well while whisking, continue whisking until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.


Heat the oil in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Scatter a few herbs on top. Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette and finish cooking, then remove. Repeat these steps with the remainder of the batter.


Combine the cream cheese with all the other ingredients up to and including the pepper, mix in the herbs.


Spread the filling over the omelettes, top with the salmon. Roll up the omelettes tightly, cut into rolls approx. 2 cm thick, insert toothpicks if necessary.

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