- 8 large eggs
- 1/4 cup milk
- Freshly ground white pepper
- 4 tablespoons butter
- 1/4 cup minced red onions
- 1/2 pound smoked salmon, small diced
- 4 ounces grated white cheddar cheese (about 1 cup)
- 2 teaspoons finely chopped fresh parsley leaves
- 1 recipe of Caviar Hollandaise, recipe follows
In a large mixing bowl, whisk the eggs and milk together and season with salt and pepper. In a 6-inch nonstick saute pan over medium heat, heat 1 tablespoon of the butter. Add 1 tablespoon of the red onions.
Pour in one-fourth of the egg-cream mixture and cook, shaking the pan and stirring rapidly with a fork, holding the tines parallel to the bottom of the pan. The omelet should remain runny in the center but firm on the bottom. Lift the handle of the skillet and gently knock the pan on the surface of the stove so the omelette slides to the bottom curve of the pan.
Add 1/4 cup of the salmon and 1/4 cup of the cheese in the center of the omelet, then with a fork, quickly fold the omelette from the top down. Let it stand for a few moments, then slide it onto a serving plate.
- CAVIAR HOLLANDAISE
- 4 egg yolks
- Juice from one lemon
- 1 tablespoon water
- 2 teaspoons prepared mustard
- 1 tablespoon chopped parsley
- Pinch salt and cayenne
- 1/2 pound butter, melted and warm
- 1-ounce caviar
In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley, together. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Fold in the caviar and serve warm.
Yield: about 1 1/2 cups