Scandinavian Smoked Salmon Omelet
Gourmet, January 1990

Gourmet called this omelet "New Year's Morning Omelet." Brian and I tried this and used leftover champagne in place of the aquavit. It wasn't too bad, although I have to admit I like some other smoked salmon recipes better. Brian liked it.

5 large eggs
2 tablespoons aquavit (see note below)
2 tablespoons unsalted butter
1/4 pound thinly sliced smoked salmon, cut into 1-inch pieces
1/4 cup thinly sliced scallion
1/4 cup sour cream plus additional, as an accompaniment
black bread, as an accompaniment

In a small bowl whisk together the eggs, the aquavit, and salt and pepper to taste. [The salmon is going to be salty so you may want to skip the salt.]

In an 8-inch non-stick skillet heat the butter over high heat until the foam subsides. Add the egg mixture, reduce the heat to moderate, and cook the mixture until the omelet is just set but still soft and moist. Arrange the smoked salmon on the omelet, sprinkle it with the scallion, and spoon 1/4 cup of the sour cream over it. Cook the omelet for 10 to 15 seconds more, or until the underside is golden, fold it over, and slide it onto a heated platter. Serve the omelet with the bread and the additional sour cream.

Serves 2

Note: Akvavit, also known as aquavit or akevitt, is a Scandinavian distilled beverage of approximately 40% alcohol by volume. Its name comes from aqua vitae, the Latin for "water of life". Akvavit, like vodka, is distilled from either potato or grain. It is flavoured with herbs such as caraway seeds, anise, dill, fennel, coriander, and grains of paradise. The Danish distillery Aalborg makes an akvavit distilled with amber. The recipe and flavors differ between brands, but typically caraway is the dominating flavour.