Creamy smoked haddock omelette wrap
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Smoked haddock, spinach and eggs are a classic combination, but Alyn Williams updates this recipe by turning it into an elegant, yet easy, omelette roll. Thin omelettes are filled with the deliciously creamy poached fish and spinach, and can then be served in bite-sized pieces, or whole for a more substantial meal.
First published in 2015
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Ingredients
Metric
Imperial
Omelette
- 8 eggs
- 1 pinch of salt
- 1 pinch of black pepper
- 1 tsp vegetable oil
Smoked haddock filling
- 500g of un-dyed smoked haddock fillet, skinless and boneless
- 500ml of milk
- 50g of baby spinach, washed
- 125g of half fat crème fraîche
- 1 tbsp of chives, chopped
SAVE RECIPE
Method
1
Break the eggs into a bowl and whisk until combined. Season with salt and pepper
- 8 eggs
- 1 pinch of salt
- 1 pinch of black pepper
2
Place a large non-stick pan over a medium heat. Wipe the pan with a kitchen towel dabbed in olive oil
- 1 tsp vegetable oil
3
Pour in enough egg mixture to thinly cover the bottom of the pan, tilting to ensure even coverage
4
Cook until the egg in the pan is just set, then lay the omelette out onto a plate. Repeat to cook the remaining 3 omelettes
5
In a separate pan, bring the milk to the boil. Remove from the heat and lower in the haddock. Leave the fish to poach in the hot milk for 6-10 minutes
- 500ml of milk
- 500g of un-dyed smoked haddock fillet, skinless and boneless
6
Add the spinach and leave for a further 2 minutes, then drain the milk
- 50g of baby spinach, washed
7
Flake the fish into a bowl. Add the wilted spinach and stir in the crème fraîche and chopped chives, mixing well
- 1 tbsp of chives, chopped
- 125g of half fat crème fraîche
8
Spoon the contents of the bowl over the middle of each omelette and roll to make a tight, thin wrap. Serve immediately
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