| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Gourmet/bon, January 199 |
1 |
servings |
INGREDIENTS
| 5 |
lg |
Eggs |
| 2 |
tb |
Aquavit |
| 2 |
tb |
Unsalted butter |
| 1/4 |
lb |
Thinly sliced smoked salmon; cut into 1-inch |
|
|
; pieces |
| 1/4 |
c |
Thinly sliced scallion |
| 1/4 |
c |
Sour cream plus additional as an |
|
|
; accompaniment |
|
|
Black bread as an accompaniment |
INSTRUCTIONS
In a small bowl whisk together the eggs, the aquavit, and salt and peeper
to taste. In an 8-inch non-stick skillet heat the butter over high heat
until the foam subsides. Add the egg mixture, reduce the heat to moderate,
and cook the mixture until the omelet is just set but still soft and moist.
Arrange the smoked salmon on the omelet, sprinkle it with the scallion, and
spoon 1/4 cup of the sour cream over it. Cook the omelet for 10 to 15
seconds more, or until the underside is golden, fold it over, and slide it
onto a heated platter. Serve the omelet with the bread and the additional
sour cream.
Serves 2.
Gourmet January 1990
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