Dill omelettes with carpaccio of salmon and capers recipe

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Life wouldn’t be the same without nibbles to offer friends with a lovely glass of wine, and these tiny morsels are so quick to make that you can virtually leave everything to the last moment. Just have all the ingredients ready and let your guests be involved in putting them together. Well, it works for me …. I love asking my friends to help!

  • Yield: 16


  • 1 tablespoon extra virgin olive oil, plus extra for drizzlin
  • 3 tablespoons baby capers in brine, rinsed
  • 240 g super-fresh skinless salmon, bones removed, sliced as thinly as possible
  • Sea salt flakes and freshly ground black pepper
  • 160 g ricotta, crumbled
  • Dill sprigs and lemon wedges, to serve
Dill Omelettes
  • 1 cup (200 g) ricotta
  • 4 free-range eggs
  • 2 tablespoons dill sprigs, chopped
  • Sea salt flakes and freshly ground black pepper
  • 40 g unsalted butter
  • 2 tablespoons extra virgin olive oil
How to Make It
  1. Heat the olive oil in a small saucepan over medium heat. Add the capers and cook, shaking the pan regularly for 4–5 minutes or until crisp. Drain on paper towel and set aside.
  2. To make the omelettes, place the ricotta and eggs in a mixing bowl and whisk together. Stir in the chopped dill and season with salt and pepper.
  3. Heat half the butter and half the olive oil in a large, non-stick frying pan over medium heat. Add tablespoons of the mixture and cook until golden on both sides. Repeat with the remaining olive oil, butter and ricotta mixture.
  4. Shortly before serving, toss the salmon in a small bowl with a drizzle of olive oil and season to taste. Top the warm omelettes with the dressed salmon, crumbled ricotta, fried capers and dill sprigs, and serve with lemon wedges to the side.

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