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Mini omelettes with smoked salmon cream
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 93
  • Fat about 7g
  • Carbohydrates about 4g
  • Protein about 3g
This is needed
This is needed for 16 piece
Smoked salmon cream
  • 100 g crème fraîche
  • 1 tbsp capers, finely chopped
  • 100 g smoked salmon, finely chopped
  • 1 organic lemon, use a little grated zest and 1 tsp of juice
  • salt and pepper to taste
Mini omelettes
  • 75 g white flour
  • 0.25 tsp salt
  • 1 tsp baking powder
  • 100 g crème fraîche
  • 1 egg yolks
  • 20 g butter, melted, left to cool
  • 2 tbsp water
  • 1 egg whites
  • 1 pinch salt
To cook
  • clarified butter
  • 20 g smoked salmon, torn into pieces
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And that's how it's done
And that's how it's done
Smoked salmon cream
Combine the crème fraîche, salmon, capers, lemon zest and juice, season. Cover and chill the cream.
Mini omelettes
Mix the flour, salt and baking powder in a bowl. Whisk together the crème fraîche, butter, egg yolk and water, whisk into the mixture. Beat the egg white with the salt until stiff, fold in carefully.
To cook
Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to make omelettes approx. 4 cm in diameter. Reduce the heat. Once the undersides are cooked they will no longer stick to the pan. Turn the omelettes, finish cooking and then keep warm. Spread the smoked salmon cream over the omelettes, top with smoked salmon.