Gravlax Omelet with Maltese Sauce
Gravlax Omelet with Maltese Sauce
Ingredients
- 12 eggs, lightly beaten
- 2 tablespoons (30 ml) chopped flat-leaf parsley
- 2 tablespoons (30 ml) chopped fresh tarragon
- 1/4 cup (60 ml) butter
- 1 1/2 cups (375 ml) diced gravlax or smoked salmon
- Salt and pepper
- Fresh chives, chopped
- 1 recipe Maltese sauce
Instructions
- Preheat the oven to 100°C (200°F).
- In a bowl, combine the eggs and herbs. Season with salt and pepper.
- Preheat 2 23-cm (9-inch) non-stick frying pans over medium heat. In each pan, melt 15 ml (1 tablespoon) butter until it foams, then pour in a quarter of the egg mixture. Fry over medium heat, using a spatula to pull apart the bottom of each omelet and expedite the
- cooking. Season with salt and pepper. When the edges (not the centres) of the omelets are almost done, sprinkle one side of each omelet with 1/4 of the diced salmon. Using the spatula, fold the omelet over the filling and slide onto a plate. Keep warm in the oven. Repeat with the remaining ingredients.
- Nap with Maltese sauce and garnish with chives.
Gravlax Omelet with Maltese Sauce