Goat Cheese Omelette with Salmon and Dill
The goat cheese omelette with salmon and dill from Spoonsparrow is not only visually stunning! It combines creamy goat cheese, fresh herbs, crisp cucumber ribbons, and silky salmon for a sophisticated dish that feels both light and indulgent. The bright lemon‑y sauce and touch of horseradish add depth, while the final flourish of whipped cream topped with fish roe brings a playful elegance to every bite.
Ingredients
- 1 handful dill
- 1 handful parsley
- 8 eggs
- Salt
- white pepper
- 1 tbsp spelt whole‑grain flour
- 1 cucumber
- 200 ml vegetable broth
- 4 tbsp Lemon juice
- 4 black peppercorns (coarsely crushed)
- 0.5 tsp mustard seeds (crushed)
- 1 tsp Honey
- 5 gelatin sheets
- 100 g smoked salmon (sliced)
- 250 g goat fresh cheese
- 250 g sour cream
- 1 tbsp horseradish (jarred)
- 150 ml Heavy Cream
- orange caviar (for garnish)
Instructions
-
1.
Wash and dry the dill and parsley, then finely chop the leaves. Separate the eggs; beat the whites until stiff peaks form. Whisk the yolks with salt, pepper, herbs, flour, and fold in the beaten whites. Spread the mixture onto a parchment‑lined baking sheet and bake at 180 °C (160 °C fan) for about 15 minutes until set. Remove, loosely roll it up with the parchment, and cool on a rack.
-
2.
Peel the cucumber, halve it lengthwise, scrape out the seeds, and use a vegetable peeler to cut 12–14 thin ribbons from the flesh. Dice the remaining cucumber into large cubes.
-
3.
Bring the broth to a boil with 2 tbsp lemon juice, pepper, mustard, salt, and honey. Cover the cucumber cubes and simmer for 2–3 minutes until just tender; lift them with a slotted spoon and drain on paper towels. Re‑boil the stock and blanch the cucumber ribbons in portions for 1–2 minutes, then drain.
-
4.
Soak gelatin in cold water. Slice salmon into 3 cm wide strips. Mix goat cheese with sour cream, seasoning with salt, white pepper, horseradish, and remaining lemon juice. Whip 100 ml heavy cream to stiff peaks. Dissolve the gelatin in a small pot over low heat, stir into the cheese mixture, fold in the whipped cream, salmon, and cucumber pieces.
-
5.
Carefully unroll the omelette, remove the parchment, spread the cheese mixture on it, and roll it back up. Wrap tightly and refrigerate for at least 2 hours.
-
6.
To serve, unwrap the rolled omelette onto a plate. Arrange cucumber ribbons in a lattice over the roll. Whip the remaining cream to stiff peaks, fill a piping bag with a star tip, and pipe dollops beside and on top of the roll. Place a fish roe pearl in each dollop. Garnish with dill and parsley if desired.
