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Shiitake and smoked salmon omelette

This shiitake and smoked salmon omelette is a delicate dish, perfect for special brunches or lunches. Serve it with fresh bread or simple sushi pieces on the side.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • For the filling:
  • 120 g shitake
  • 4 spring onions
  • 2 tsp sesame oil
  • 1 Tbsp Kikkoman soy sauce
  • 1 tsp Japanese rice vinegar
  • Juice of ½ lemon
  • 1 tsp sesame seeds
  • 1 Tbsp chopped chives
  • For the omelette:
  • 4 eggs
  • 1 tsp soya sauce
  • 1 large handful of wild rocket or watercress
  • 4 slices smoked salmon

Method
 

  1. Cut the mushrooms in half, if they are big. Chop the spring onions.
  2. Heat the oil in a small frying pan and sauté the mushrooms and spring onions, under cover, for 5 minutes. Add the soy, lemon juice and the vinegar. Put the cover on and sauté for another 5 minutes, until the mushrooms have shrunk. Scatter the sesame seeds on top and set aside, keeping it warm.
  3. Whisk two eggs in a small bowl. Add the soy sauce and some chopped chives, if liked.
  4. Heat a spoonful of oil in a flat frying pan and add the egg, letting it spread out. When the surface is no longer runny, spoon half of the mushrooms on one half, then lay two slices of smoked salmon on top. Drizzle with some lemon juice. and dust with freshly ground pepper, then scatter half of the rocket leaves on top.
  5. Turn over the other, empty half of the omelette and cook for a few more seconds, then slide it to a plate and cut it into half.
  6. Make another omelette, repeating the above steps.