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Herb omelet with smoked salmon and horseradish cream

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Ingredients for 4 servings:

  • 6 eggs
  • 60 g whipped cream, liquid
  • 6 tbsp herbs, frozen (ready-made product), or fresh
  • some salt and pepper
  • 1 tbsp oil, neutral
  • 250 g smoked salmon
  • 100 g cream cheese, natural
  • 1 tbsp horseradish
  • 1 shot of milk

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

for breakfast, as a snack or as a starter

Preheat the oven to 160°C. Beat the eggs vigorously with a mixer. Add the herbs, cream, pepper, and salt, and continue beating thoroughly. Heat the oil in a heatproof dish or pan and pour in the egg mixture. Fry everything for two to three minutes. Then place it in the hot oven on the middle rack for about 15-20 minutes, until the egg is set and the mixture is lightly browned. In the meantime, mix the cream cheese with the horseradish and milk to form a light cream. Remove the egg from the oven and portion it out, serve with the salmon, and serve with the cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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