Smoked Salmon Omelette Recipe

Preheat oven to 220°C (425°F). Toss frozen tater tots with 1 tablespoon olive oil, ½ tsp salt and ¼ tsp pepper on a rimmed baking sheet in a single layer.

Bake according to package time (typically 20–25 minutes), flipping once halfway, until golden-brown and crisp. Keep warm while you make the omelette.

Thinly slice half of a small red onion and separate into rings. Rinse capers under cold water and drain. Crumble the goat cheese into small pieces. Cut smoked salmon into bite-sized strips. Finely chop chives. Juice half a lemon and set aside.

In a small bowl, toss the smoked salmon gently with a squeeze (about 1 teaspoon) of lemon juice and a pinch of black pepper to brighten flavor. Set aside.

Crack 4 large eggs into a medium bowl. Add 2 tablespoons milk, 1 teaspoon salt and ½ teaspoon black pepper. Whisk vigorously until fully blended and slightly frothy (about 30–45 seconds).

Heat pan

Place a nonstick or well-seasoned 10-inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl until it foams but does not brown (about 30 seconds).

Pour the beaten eggs into the skillet and let them sit undisturbed for 10–15 seconds until the edges begin to set. Using a rubber spatula, gently pull the set edges toward the center while tilting the pan to allow the uncooked egg to run to the edges. Repeat for 30–45 seconds until the surface is mostly set but still slightly glossy and barely wet on top.

Scatter the prepared fillings over one half of the omelette: evenly distribute the lemon-kissed smoked salmon strips, crumbled goat cheese, a few red onion rings (reserve some for garnish), and 1 tablespoon rinsed capers. Sprinkle half the chopped chives over the fillings.

Using the spatula, gently fold the empty half of the omelette over the filled half. Let cook for 30–60 seconds more to warm the fillings and let the cheese begin to soften but not fully melt; keep heat low to avoid overcooking the eggs.

Slide the omelette onto a warm plate seam-side down. Garnish with remaining red onion rings, remaining chives and an extra sprinkle of capers. Taste and add a final squeeze of lemon if desired.