Mobile Smoked Salmon Omelet

Whilst visiting with my friend, The Hobbyist, she started talking about a trip we took to Los Angeles to visit her parents during Hanukkah. What I remembered from that trip was her mom’s excellent chopped liver (quite a statement considering I absolutely hate liver) and the lox & cream cheese bagels. I couldn’t get the lox and cream cheese out of my head so I reached back to my Mobile Spanish Omelet to fashion one from smoked salmon and cream cheese.

Its good!

I wont bore you with photos of the set up, its basically the same egg base as the Mobile Spanish Omelet, different spices of course.

IMG_1381 IMG_1380


  • 1 red onion, chopped,  caramelized to death (about 12 minutes on medium) then cooled
  • 4 eggs
  • 4 egg whites
  • 4 ounces smoked salmon, chopped
  • 4 ounces cream cheese, cut into small cubes (or more accurately, globs)
  • 1 T fresh dill, chopped
  • 1 T chives, chopped
  • 1 T capers, drained
  • 1 t fresh ground pepper
  • 1/2 t salt

Whisk all that together and portion into over-sized muffin tins (6-pak). Bake at 325 for 25 minutes or desired firmness. Cool on a rack then remove from tins to a plate.

Yogurt Sauce

  • 8 ounces plain greek yogurt
  • 1 T dill, chopped
  • 1 T chives, chopped
  • 1/2 t fresh ground black pepper

Blend all of that together and refrigerate for at least an hour.

One omelet, warmed, 2  tablespoons of yogurt sauce, cooled,  some haphazardly tossed chive and dill – you’re good as gold.

Ok, so the yogurt sauce makes this distinctly not mobile but its even better with the sauce.


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