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Lox and Onion Omelette

Lox is the Yiddish name for smoked salmon, and this dish is perfect for a light lunch. It is traditionally served with toasted bagels.

ingredients

makes 4
8 eggs
225 g (8 oz) lox (smoked salmon) , cubed
1 onion, finely
black pepper to taste
20 g (4 tsp) butter

method

1. Beat the eggs in a bowl.

2. Stir in the salmon, onion and pepper.

3. Melt 5 g (1 tsp) of the butter in a small frying pan.

4. Add a quarter of the egg mixture and cook over a low heat until the omelette has set.

5. Keep warm while you make 3 more omelettes in the same way.

What did you think?

2 people have helped to review this recipe. Thankyou!

Standard omelette technique - but not right for this filling
posted by Topov @ 12:26AM, 10/11/09
Better like this: Make a 2-3 egg omelette in the usual way . When folding it over, just prior to sliding it out of the pan, put a separately-heated mix of lox and the lightly-sauted onion (and a spoonful of sour cream or creme fraiche - optional) onto the barely-cooked surface of the omelette , slide-fold in 3 as per usual method and eat from hot plates. A small knob of unsalted butter - mixed with fresh herbs maybe - can be put onto the hot plates to gently melt before the omelette is slid onto them.
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