Omelette with salmon and cream cheese
2 servings
15 minutes
Omelet with salmon and cream cheese is an exquisite dish of European cuisine that combines the tenderness of eggs, the creamy taste of cheese, and subtle notes of lightly salted salmon. Its history traces back to traditional French breakfasts where lightness and refinement of flavor are valued. This omelet becomes airy thanks to whipped cream and cheese, while the addition of balsamic cream gives it a distinctive aroma. Fresh cucumber and green pea sprouts add a crunchy freshness, balancing the delicate texture of the omelet. This dish is perfect for morning enjoyment or a light dinner, offering a harmony of flavors and nourishing the body with beneficial substances. Simple to prepare yet elegant in presentation, this omelet will be a centerpiece on the table and a delightful gastronomic discovery.
1
Peel the cucumber and cut it into small cubes.
- Cucumbers: 1 piece
2
Whisk the eggs with Almette and cream, adding salt and pepper.
- Chicken egg: 3 pieces
- Almette cheese with Maasdam cheese: 100 g
- Cream: 50 ml
- Salt: to taste
- Freshly ground black pepper: to taste
3
Pour a little vegetable oil into a heated pan and pour in the creamy egg mixture.
- Vegetable oil: to taste
- Chicken egg: 3 pieces
- Almette cheese with Maasdam cheese: 100 g
- Cream: 50 ml
4
When the omelet is set, place slices of salmon on it and roll it up with a silicone spatula. Transfer to a plate.
- Lightly salted salmon: 60 g
5
Drizzle the omelet with balsamic cream, sprinkle with cucumber. Place a quenelle of Almette next to it, garnished with dill sprigs and sprouts.
- Balsamic cream: to taste
- Cucumbers: 1 piece
- Almette cheese with Maasdam cheese: 100 g
- Dill: to taste
- Green pea sprouts: 2 g