Smoked Salmon Omelette

An authentic Scottish recipe from


- 8 ounces/275 grams smoked salmon
- 8 medium size eggs
- 275ml fish stock
- 275ml white wine
- half teaspoon salt
- half teaspoon pepper
- 275ml/8 fluid ounces/one cup double cream
- 4 tablespoons olive oil
- 1 bunch watercress finely chopped


  • Whisk the eggs together, adding salt and pepper, then chill.
  • Make watercress sauce while eggs are chilling:
  • Put white wine in a thick-bottomed pan and reduce by half.
  • Add fish stock and reduce by half again.
  • Add double cream, bring to the boil slowly.
  • Add watercress and simmer for further 10 minutes.
  • Remove sauce from heat and liquidise.
  • Return to a very low heat till omelettes ready.
  • Omelettes:
  • Heat omelette pan and add 1 tablespoon of olive oil.
  • Add enough omelette mix for one.
  • Keep moving - move around with spatula.
  • When it is starting to cook, spread over bottom of pan and add a quarter of smoked salmon.
  • Fold omelette over and place on plate.
  • Cover with watercress sauce and serve.
  • Repeat for each omelette.
  • mmmmmmmmmmmmmmmmmmmm !

Recipe listing . .