Photo by Holly A. Heyser
This is one of the few fish recipes where I break my “no cheese with fish” rule, which is mainly a Mediterranean thing anyway — this recipe is very Northern European. I got the inspiration for it by reading Wild at the Table
Actually this is an intensely North American recipe, as it is designed for steelhead, a kind of rainbow trout that swims into the ocean for a time, like a salmon. Any trout or salmon will work in this omelet, however.
Ideally, this is made with the scraps left over from the carcass of a whole salmon or large trout; steelhead run between 4-15 pounds on average. I grill the heads and bones of the salmon and steelhead I catch, then flake off the meat and use it in salads — or this omelet.
It is scandalously easy to make, and looks pretty served in individual ramekins. It makes an impressive first course or Sunday breakfast.
Serves 4.
- 6 eggs
- 2 cups flaked, cooked steelhead or salmon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup heavy cream
- 1 minced green onion
- Salt and pepper to taste
- About 1/2 cup grated Pecorino or Parmesan cheese
- Butter to grease the ramekins
- 1 lemon
- Grease the ramekins with the butter and set aside. Preheat oven to 375 degrees.
- Add the eggs to a large bowl and beat them. Add the nutmeg, salt, pepper, onion and cream and mix well.
- Put a healthy serving of flaked steelhead or salmon in each ramekin. Pour the egg-cream mixture over the fish, dividing equally.
- Top with the grated cheese and bake for 30-40 minutes. Remove and let rest for 5 minutes. Serve with a wedge of lemon, to squeeze over the omelet at service.
nice! I am going to try this w/ iced lakers from the rockies
thanks.. great site
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Looks tasty, but I’m confused by the cooking time. What, in this, needs to cook that long at 375?
Kris: I like this well-set, thus the long cooking time. But the mixture does take surprisingly long to set up, so I would not pull it before 20 minutes. But give it a shot and let me know how it goes!
Without a doubt a great dish and an excellent combination. I also like that you don’t waste any parts of the fish. But what you have presented here is certainly not an omelet but rather a crustless quiche. There are many variations of quiche with trout in French cooking. Just google “Quiche à la truite”.