Bridget’s main course malady started when she tried to serve what Mark described as “congealed green gunge.” Caperberries are a bit difficult to find, although many gourmet grocers sell them. (I saw them once at World Market.) I decided to replace the “Caperberry Gravy” with a Caper Cream Sauce (however, if you can easily find caperberries, do use them in this recipe). Capers are the flower buds from the shrub “Capparis spinosa.” The round, teeny, green flower buds are picked, sun-dried and pickled. Caperberries are capers picked after they’ve matured into flowers–fruit the size of an olive–and then later pickled. Both are extremely flavorful and give a nice salty-sour profile. For purposes of this course, I decided on making an omelet stuffed with smoked salmon (“Where the f*ck is the f*cking tuna?!”) and cream cheese, then topping it with a nice creamy caper sauce. The result is a tasty, slightly more filling, alternative.
Smoked Salmon and Cream Cheese Omelet with Caper Cream Sauce
10 tablespoons unsalted butter (2 tablespoons per omelet)
10 ea. eggs, room temperature
3 tablespoons, 1 teaspoon capers, drained
5 tablespoons cream cheese, softened
4 ounces thinly sliced smoked salmon, cut into small cubes (I used Echo Falls Oakwood Smoked Scottish Salmon)
Fresh ground black pepper, to taste
Gather 5 small bowls and place two eggs in each one. Whisk the eggs in each bowl with a fork, incorporating a lot of air into the eggs till they’re nice and fluffy. Season with black pepper.
In a separate medium bowl, place the softened cream cheese and cubed smoked salmon chunks and mix with a rubber spatula.In a non-stick pan and over medium heat, melt 2 tablespoons of butter, swirling the butter so that the entire surface of the pan is coated.
Pour the first bowl of eggs into the center of the pan and continue to scramble using a fork till the eggs begin to set, about 5 seconds. Once the egg mass begins to form, lift the pan and swirl it around until the excess liquid pours off into the pan. Using a rubber spatula, move it around the edge of the egg mixture to help shape into a round and loosen the edge. Let the omelet sit in the pan for about 10 more seconds.
Spoon the center of the omelet with the cream cheese-smoked salmon mixture (don’t smear it on there). Using the rubber spatula, loosen the eggs from the pan, tilting the pan up so that the egg “rolls” into a French omelet.
Guide the eggs to roll with your spatula, being careful not to tear the egg surface. Continue to roll the eggs into a plate. Repeat with the rest of the eggs.
Top with Caper Cream Sauce (Recipe below)
Caper Cream Sauce
Recipe slightly adapted from Epicurious
1 1/2 tablespoons unsalted butter 1/3 cup capers, drained
2 ea. garlic cloves, minced
1/2 cup white wine
1 1/2 cups whipping cream
Freshly ground black pepper, to taste
In a medium sauce pot over medium heat, melt the butter and then add the garlic. Allow it to saute till it turns a light golden brown, then add the capers, stir for 1 minute. Add the white wine and allow the liquid to reduce by about half, then add the whipping cream and bring to a boil, stirring to remove any clumps. Once the liquid has started to boil, reduce to medium-low and allow for the sauce to thicken till it nicely coats the back of a spoon. If the sauce is too thick, add a bit more whipping cream, stirring to incorporate. Season with black pepper.
Spoon a generous dollop atop the omelets. Serve.
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