Smoked Fish Omelet

Recipe by JustJanS
READY IN: 16mins


  • 250
    250 g haddock or 250 g cod
  • 75
  • 34
    cup cream
  • 5
    large eggs
  • salt & freshly ground black pepper
  • 3
    tablespoons grated parmesan cheese


  • Place the smoked fish in a saucepan, cover with cold water, bring slowly to the boil, then lower the heat and poach for 5 to 10 minutes (depending on thickness of fish fillet).
  • Carefully remove from the water, and allow to cool.
  • Remove the skin and bones and flake the flesh.
  • Toss the haddock over a medium high heat with half the butter and 3 tablespoons of the cream.
  • Seperate the eggs, beat the yolks and a tablespoon of the cream and season with salt and pepper. Whip the whites stiffly and fold into the yolks with the haddock and half the grated cheese.
  • Melt the remaining butter in a large pan and while still foaming pour in the mixture; stir once or twice over a moderate heat then leave for about 1 minute for the bottom to brown.
  • Sprinkle with the remaining cheese and cream slip the pan under a moderately hot griller (broiler) or into a hot oven to set the omelet. This will only take a few minutes.
  • When lightly browned and puffed, serve at once.