Omelette with smoked mackerel

Frida has gathered samphire on the Wadden Sea coast. With some farm eggs and a couple of mackerels that have been smoked over the fire in the Longhouse, she is going to make a delicious omelette.

Samphire can be eaten raw or cooked. It is very salty as it grows on the saltmarsh and beach which is regularly flooded. Pick the tender and bright green shoots and have them with fish, egg, in salads or simply just stir-fried. Samphire can also be dried and chopped very finely as a substitute for salt.

Procedure

Beat eggs and milk. Add the chopped samphire.

Cook the onion and leek in butter in a frying pan. When the onions begin to take colour, pour over the egg mixture. Using a spatula, carefully move the mixture around in the beginning. Then let the omelette set at low heat.

When the omelette begins to set, arrange the mackerel fillets on top and let it cook 5-10 min. until the omelette is done.
Sprinkle with chopped samphire and serve hot with rye bread and butter

Ingredients

2 persons
  • 6 eggs
  • 6 tbsp milk
  • Butter
  • 1 small onion, finely chopped
  • 1 leek, thinly sliced
  • 2 tbsp samphire, finely chopped
  • Extra samphire to garnish
  • Fillets of 1 smoked mackerel