This is a very easy and quick omelette.
Smoked Salmon Omelette w/Sour Cream & Salsa
Make 1 Serving
2 Large Eggs
1 Tablespoon Milk
1/4 Cup Shredded Cheddar Cheese (Save a tablespoon for decoration)
1/4 Cup Smoked Salmon Pieces (Not Lox)
1 Tablespoon Sour Cream
2 Tablespoon Salsa (For best results, use the fresh made kind in the grocery fridge.)
Smoked Paprika (optional)
Over medium heat, place a teaspoon of olive oil in a small (6-inch) non-stick frying pan. In a small bowl, whisk eggs and milk together. Gently pour egg mixture into the pan. Swirl the mixture around to evenly coat the bottom of the pan. Cook the omelette for a few minutes and then carefully flip it over in one piece. Add shredded cheese, salsa, and smoked salmon on half of the omelette. Carefully, fold the half without the filling over to form a crescent shape. Cook for couple more minutes and remove from pan. Put the omelette on a plate, sprinkle with a tablespoon of the shredded cheddar cheese and put in the microwave for about 30 seconds or until the cheese melts. Add a tablespoon of sour cream and sprinkle with some smoked paprika. Enjoy!
Note: For a spicy omelette, use hot salsa.
If you ever want to impress someone with your culinary skills, this would be the dish. It’s very easy and takes less than 30 minutes to make.
Crab Cakes w/Honey & Dill Aioli Sauce
Serves 2 to 4 (Make 4 Patties)
1 Pound Crab Meat (About 1-1/2 pound crab before extraction)
1/4 Cup Italian Style Bread Crumbs
1 Teaspoon Lemon Pepper Salt Mix
1 Teaspoon Dried Parsley
1/2 Teaspoon Cayenne Pepper
1/2 Cup+ Butter (for frying)
Romaine Lettuce (for assembling)
1/4 Cup Flying Fish Eggs (for assembling, but it’s optional)
How to Make The Crab Cakes:
- Extract the crabmeat from shell. If you don’t like this part, you can buy pre-shelled crabmeat. Though, it will be more expensive.
- In a medium size bowl, combine: crabmeat, breadcrumbs, lemon salt pepper, cayenne pepper, parsley, dill, and egg. Use a wooden spoon and mix thoroughly — until all the ingredients are well combined.
- Divide the crab cake mixture into four servings, approx. 1/4 cup. Shape each serving into a round patty.
- Melt butter in a frying pan on medium-high heat. When the butter has melted and starts to bubble, add crab cake patties. Since the crabmeat is already pre-cooked, you only need to fry the patties for a few minutes per side or until golden brown. Make sure the heat doesn’t get too hot or else the butter will burn.
- When done, remove crab cake patties from heat and place on a paper towel for a minute to absorb any excess butter.
How to Make The Sauce:
3 Tablespoon Mayonnaise
1 Tablespoon Lemon Juice
1 Teaspoon Extra Virgin Olive Oil
1 Teaspoon Honey
1/2 Teaspoon Dried Dill
1 Teaspoon Finely Chopped Garlic (1 clove)
- In a small bowl, whisk all the ingredients until smooth and creamy.
Assemble The Dish:
Place a crab cake patty on top of romaine lettuce. Drizzle a tablespoon honey dill sauce over crab cake and top with flying fish eggs. You can omit the flying fish eggs if you don’t like them.