Things on Toast Recipe – Smoked salmon thin herb omelette with sour cream on rye toast
This is the first in the series of exclusive toasty recipes from Tonia George’s book, Things on Toast. She shows what can be done with the humble slice of toast, with recipes to suit the most seasoned chefs to foodie beginners. We all know that a good slice of toast starts with a good toaster. Check out Morphy Richards’ selection here.
These thin omelettes flecked with herbs and paprika are as simple and quick to make as pancakes . I sometimes roll them up with the filling and take them on picnics wrapped in greaseproof paper. My favourite, though, is to put them on toast and enjoy them for breakfast.
4x Eggs, beaten
1x tbsp Chopped tarrogon
3 tbsp Chopped parsley
1/2 tsp Paprika
100ml Sour cream
2x tbsp Lemon juice
1x tbsp Dijon mustard
4x Slices rye bread
8x Slices smoked salmon
50g Sild rocket
Salt and freshly ground black pepper
- Preheat the oven to 125°C/Gas1. For the omelettes, beat together eggs, tarrgon, parsley and paprika with half a teaspoon of cold water in a mixing bowl, seasoning as you go. For the sour cream, mix together the sour cream, lemon juice and Dijon mustard in another bowl and set aside. Put on a plate and keep in the oven for keeping the omelettes warm.
- Heat about one teaspoon of the butter in a 12-15cm frying pan over a high hear and swirl it around the pan. Add a quarter of the egg mixture, just enough to coast the base of the pan. Wait for 30 seconds, then flip over. Repeat with the remaining mixture, using the same amount of butter each time, so you have four omelettes, keeping them warm on the plate in the oven. When they are all ready, pop the toast in the toaster and butter using the remaining butter.
- Place a slice of salmon on each omelette, fold in half, so you have a semi-circle, add a second slice and fold again into a triangle. Place on the toast, drizzle with sour cream and scatter with a few leaves of rocket.