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The Dish Recipe Card

The Dish: 33 Restaurant and Lounge -- Smoked salmon omelet

Chef Anthony Dawodu

INGREDIENTS
3 whole eggs
2 oz of shredded smoked salmon
1 tbsp. of crème fraiche (mix of heavy cream & sour cream)
Pinch of chopped chives
Pinch of capers
2 plum tomatoes
Salt and pepper
2 tablespoon clarified (optional)

METHOD
Cracked the 3 eggs in a mixing bowl and whisk till is a little frothy.

Recipe Video - www.whdh.com/features/articles/dish/BO51714

Heat non-stick pan on medium heat and add butter.
Add the shredded smoked salmon, and toss around with a spatula for a minute.
Add eggs and chive to the salmon and give it an occasional stir.
Lift the edges to allow the runny part of the egg cook.
Once omelet is ready add cream fraiche and chopped capers to omelet.
Flip omelet and serve.

33 Restaurant and Lounge

Recipe Video - www.whdh.com/features/articles/dish/BO51714