This meal can of course be made with shop-bought hot-smoked salmon, but it's even nicer if you have your own smoker; just smoke normal salmon fillets for about an hour. I then leave them in the cold smoker for about an hour once the briquettes have burnt and it's then perfectly cooked.

Smoked salmon omelette
Servings:Serves 2
Calories per serving:394
Ready in:10 minutes
Prep. time:5 minutes
Cook time:5 minutes
Recipe author:Chef
First published:17th January 2013

Best recipe review

Eggs and salmon


A heavenly pairing. My one did not look as good as yours though!

The Judge

Add the smoked salmon as soon as the centre starts to set


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Add a few grinds of black pepper to the hot pan and add the butter.
  2. Beat the eggs and season with salt and freshly ground pepper.
  3. Heat the butter in a frying pan until it starts to foam.
  4. Pour in the eggs and use a fork to pull the cooked edges into the middle of the pan.
  5. Once the omelette begins to solidify, spoon the salmon flakes into the centre

Serving suggestions

Fold the omelette on itself, cut into two pieces and serve immediately, garnished with the chopped chives.


I used some chopped left over spring onions because my home grown chives have finished for this year.

If you've got flowers on your home grown chives, pull the little flowers out from the flower head and sprinkle those with the chives, they have a fantastic flavour and also look great.

Chef's Notes

If you're cautious about bones in your salmon, pick out any pin-bones with tweezers.

See also

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