Omelette parcels with salmon

Name: Omelette parcels with salmon
Prep time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 80 g white flour; 4 tbsp almond slivers; 4 eggs; 2 dl milk; clarified butter; 500 g ricotta; 20 g butter; 400 g smoked salmon slices; 1 organic lemons; 1 bunch chives; 10 g Micro Greens; 1 tsp salt; a little pepper

main dish Fish Spring

Total: 1 hr | Active: 30 min.

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We could eat these omelette parcels every day! Spicy chive butter and a creamy filling with salmon and lemon zest, finished off with toasted almonds and micro greens – this is a dish that tastes as good as it looks!

Recipe by:
Joel & Muriel

Ingredients

for 4 person

Omelettes
4	eggs
2 dl	milk
½ tsp	salt
80 g	white flour

To cook the omelettes
	clarified butter for baking

Filling
500 g	ricotta
400 g	smoked salmon slices, finely chopped
1	organic lemon, grated zest and the juice
½ tsp	salt
a little	pepper

Topping
20 g	butter
1 bunch	chives, finely chopped
4 tbsp	almond slivers, roasted
10 g	Micro Greens

How it's done

Omelettes

Place the eggs, milk and salt in a bowl, mix well with a whisk. Gradually whisk in the flour, continue to whisk until you have a smooth batter. Cover the batter and leave to stand at room temperature for approx. 30 mins.

To cook the omelettes

Heat a little clarified butter in a non-stick frying pan (approx. 28 cm in diameter). Pour ⅛ of the batter into the pan to thinly cover the base. 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.

Filling

In a bowl, mix the ricotta with all the other ingredients up to and including the pepper, spread in the centre of the omelettes. Fold the edges of the omelette over the filling to create little square parcels. Turn the parcels over, then plate up.

Topping

Heat the butter in the same pan. Briefly sauté the chives, scatter on top of the parcels. Sprinkle with the almonds and micro greens.

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