Smoked Salmon Omelet with Beet Relish

This is very much a “treat yourself” breakfast because it’s so rich. This recipe is from Curtis Stone’s book Good Food, Good Life. As a birthday gift one year, we went to Curtis Stone’s restaurant, Gwen, and this book was one of the gifts for all attendees of the dinner event. I went through it recently and picked this recipe, mostly because I wanted to start simple – and who can say no to smoked salmon? Not me!

The star of the dish is the beet relish. It offsets the creaminess of the goat cheese. We ended up spreading it over the entire omelet.

smoked salmon omelet

For the beet relish

1 medium beet, peeled (I just bought mine from Trader Joe’s because it comes peeled and ready to go)

a bunch of chopped chives (use 1 tbsp for the beet relish)

1.5 tbsp of balsamic vinegar

1 tbsp of olive oil

1 tsp of sugar

salt & pepper to taste


Grate the beet with a box grater

Combine the grated beet with all the ingredients listed above and set aside.

For the smoked salmon omelet

Mix 4 eggs with 1/4 cup of heavy cream and a pinch of salt (this makes two omelets)

Pour half the mixture into your pan, pushing the egg mixture towards the middle and let the edges cook.

Place your smoked salmon, 4 dollops of goat cheese and the beet relish in the middle.

Fold up your omelet and top with the remaining chopped chives.

It’s salty, rich and gets a kick of acid from the beet relish. (Samin Nosrat would be proud).