Omelet with Buckwheat Kasha and Smoked Fish

Name: Omelet with Buckwheat Kasha and Smoked Fish
Cuisine: Ukraine
Ingredients: 3 ounces smoked fish (whitefish, trout, salmon, or eel), flaked; 3 ounces smoked fish (whitefish, trout, salmon, or eel), flaked; ½ cup cooked buckwheat kasha; 1 tablespoon unsalted butter; freshly ground black pepper to taste; 1 tablespoon cream; 3 extra-large eggs; A sprinkle of apple cider vinegar to serve; ½ teaspoon Sweet Hungarian paprika; 1 tablespoon chopped fresh dill; 3 ounces smoked fish (whitefish, trout, salmon, or eel), flaked; 3 ounces smoked fish (whitefish, trout, salmon, or eel), flaked; 3 ounces smoked fish (whitefish, trout, salmon, or eel), flaked; 3 ounces smoked fish (whitefish, trout, salmon, or eel), flaked

Omlet iz hrechanoyu kashoyu ta vudzhenoyu ryboyu

Preparation info

Makes 1 omelet /
1
serving

Difficulty
Easy

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

If you like, mix some buttery browned onions and cooked wild mushrooms into the buckwheat kasha before adding to the omelet for an even more robust and authentic flavor!

Ingredients

3 extra-large eggs
1 tablespoon cream
freshly ground black pepper to taste

Europe
Ukraine
Breakfast
Gluten-free
Pescatarian
Eastern Europe

Method

Whisk the eggs, cream, and black pepper together in a small bowl.

Melt the butter in a medium skillet or 10-inch omelet pan over medium-low heat. Add half the egg mixture and then sprinkle half of the buckwheat kasha and half of the smoked fish over top of the eggs. Cook without stirring until