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Omelette with fennel, spinach, potato and smoked salmon

Omelette with fennel, spinach, potato and smoked salmon

Omelette full of vegetables and hot-smoked salmon. This omelette is full of intense flavour and beautiful colours. Serve with coarse rye bread and lovely pickled onions – either hot or cold.


  • 200 g finely chopped fennel
  • 200 g finely chopped brown onion
  • 400 g boiled potatoes - cut into chunks
  • 25 g Lurpak® Butter Unsalted
  • 6 g sea salt
  • freshly ground pepper
  • 200 g rinsed and freshly picked spinach leaves
  • 400 g hot-smoked salmon in pieces
  • 625 g egg (12)
  • 400 g Puck® Whipping Cream
  • 200 g Arla Organic Skimmed milk 1,5%
Side dish(es)
  • 400 g rye bread
  • 250 g pickled cucumbers or pickled red onions
  • 10 portions

Sauté the fennel, onions and potatoes in butter in a frying pan and season with salt and pepper. Sauté the spinach separately until slightly wilted. Add the spinach to the potato mixture along with the hot-smoked salmon. Beat the eggs, cream and milk together and pour over the vegetables in the pan. Cook the omelette for a couple of minutes in the pan until it begins to set, then pop it into the oven. Bake the omelette at 200°C for 10-20 min. until firm and slightly golden on top. Serve the omelette warm with coarse rye bread. It can also be served cold as part of a buffet.

Energy 4571 kJ
Protein 20%
Carbohydrate 30%
Fat 50%