Ok, so this is something I’ve been wanting to make for a while, and I’m glad I finally did. It’s simple yet fancy-as-fuck. I was inspired by a smoked salmon and pita platter thing I got at the Seattle Airport at some little cafe a while back while waiting for my flight, which exceeded my expectations. The thing that tipped it over for me, I think, was the wasabi cream drizzle and the capers.
I’m a fan of a good, tender smoked salmon over the “hunk of sorta dry but tasty” stuff your Uncle Pete brings over after he’s smoked the shit out of everything he caught, but I found myself having a hard time finding one that didn’t also have sugar in the ingredients.
Found this stuff among about 10 other types of smoked salmon (we like our smoked salmon here in the Pacific Northwest, there was even more in the “fresh” case).
If you can’t find a zero sugar added one, I’m sorry, but maybe you can find it online? The internet is fucking magic.
Sexy Smoked Salmon with Cheesy Dill Omelet.
- 5-6 eggs
- Smoked Salmon (no sugar added, please)
- 1 C Mozzerella or Monterrey Jack Cheese
- 1/2 C Cream Cheese
- Sour Cream (about 1/2 Cup)
- Heavy Cream (a drizzle or so)
- Horseradish (to taste)
- Fresh Lemon Juice (about a teaspoon or so, just squeeze half a lemon)
- Fresh or Dried Dill Weed
- Garlic Powder (a dash or two)
- Salt & Pepper
Take your cheeses, jesus, and toss them in a microwave safe bowl and nuke for about 20 seconds or so. Enough to soften the creamcheese quite a bit but not melt it all. Sprinkle a little dried dill (I had fresh for garnishing the whole thing, but my lazy ass grabbed the dry dill and used that) and garlic powder into the mix, stir it up, and set aside.
How much exactly? Shit, I don’t know…seriously, a couple shakes of the garlic and let’s just say a half tsp of dill. You can more or less depending on your taste.
Start cooking your eggy omelet thing.
Like with the Slutty Keto Philly Cheese Steak Omelet, I do the eggy disk thing (click over there for a description of how I do it, I swear to Poseidon I’ll photograph this or video it soon).
While you’re doing this, mix the sour cream, horseradish, and heavy cream together.
Guys, I know, I didn’t put the ingredients in order, I’m SO SORRY. You’ll be fine.
Anyway, once that’s done, decide if you like the ratio of flavors (I like it a little horsey, but you don’t want it to taste like nothing but horseradish, so calm down) and consistency and tweak as needed.
DON’T FORGET ABOUT YOUR EGGS, THOUGH, STOP THIS PROCESS IF YOU’RE NEGLECTING YOUR EGGS AND DO IT AFTER THE EGG IS DONE. AND LEARN TO MULTI-TASK BETTER. AND I’M YELLING AS IF I DIDN’T JUST BURN THE SHIT OUT OF FOOD IN THE BROILER THE OTHER DAY WHEN OMFG SQUIRREL, DID YOU SEE THE SIZE OF THAT CHICKEN?
Add the lemon juice until you’re happy with the tartness (not too much, it should be subtle), and then set aside.
Anyway, yeah, finish your eggy omelet thing and slide them onto the plate.
Nuke your cheese mixture for another 10 seconds or so and then spread it onto half of your eggy omelet thing.
Then fold it over. SO EASY.
Take pieces of your delightfully tender and keto-friendly salmon and arrange it however you want on the plate, garnish your omelet and the salmon both with your horseradish sauce and a smattering of capers (go nuts, but not TOO nuts), and a smidgeon or so or so or so of fresh dill. Season with salt (light, please, those capers are salty enough. And so are you) and pepper to taste.
Look at that fancy shit, isn’t it pretty?
As an afterthought, I would probably just place the salmon on TOP of the omelet all pretty-like because I found myself making “perfect bites” with a chunk of omelet, a caper, and a hunk of salmon, and then adding more horseradish sauce.
Whatever the case, enjoy. I sure as hell did.