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Smoked Salmon Omelet

  • Cream Style Horseradish Kosher for Passover Prepared Horseradish 8 oz.

Smoked Salmon Omelet

Products in this recipe: Cream Style Horseradish, Kosher for Passover Prepared Horseradish 8 oz.
  • 1 tablespoon olive oil
  • 1 small red onion, thinly sliced
  • 5 large eggs, beaten
  • 4 tablespoon whipped cream cheese
  • 1 tablespoon Silver Spring Cream Style Horseradish or Kosher for Passover Prepared Horseradish
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoon chopped chives
  • 1 tablespoon capers
  • 3 ounce thinly sliced smoked salmon
  • Matzah or everything bagel

1. Heat olive oil in a 10-inch skillet over medium-high heat. Add onions and cook 4 to 6 minutes or until tender.

2. Whisk together eggs, cream cheese, salt and pepper.

3. Add eggs to the pan and cook 3 to 4 minutes or until just set in the center, tilting the skillet and lifting the edges of omelet with a spatula to let uncooked portion run out to edges.

4. Sprinkle with chives and capers and lay salmon over half of the omelet. Spread on Silver Spring Horseradish. Using a spatula, fold the omelet half without the salmon over the half with salmon to enclose it, and slide the omelet onto a plate.

5. Cut in half crosswise and serve with matzah and cream cheese or an open faced bagel with cream cheese.

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Serves: 1-2

Recipe courtesy