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Creamy smoked haddock omelette wrap

Creamy smoked haddock omelette wrap

Creamy smoked haddock omelette wrap

PT35M

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1
Break the eggs into a bowl and whisk until combined. Season with salt and pepper
  • 8 eggs
  • 1 pinch of salt
  • 1 pinch of black pepper
2
Place a large non-stick pan over a medium heat. Wipe the pan with a kitchen towel dabbed in olive oil
  • 1 tsp vegetable oil
3
Pour in enough egg mixture to thinly cover the bottom of the pan, tilting to ensure even coverage
4
Cook until the egg in the pan is just set, then lay the omelette out onto a plate. Repeat to cook the remaining 3 omelettes
5
In a separate pan, bring the milk to the boil. Remove from the heat and lower in the haddock. Leave the fish to poach in the hot milk for 6-10 minutes
  • 500ml of milk
  • 500g of un-dyed smoked haddock fillet, skinless and boneless
6
Add the spinach and leave for a further 2 minutes, then drain the milk
  • 50g of baby spinach, washed
7
Flake the fish into a bowl. Add the wilted spinach and stir in the crème fraîche and chopped chives, mixing well
  • 1 tbsp of chives, chopped
  • 125g of half fat crème fraîche
8
Spoon the contents of the bowl over the middle of each omelette and roll to make a tight, thin wrap. Serve immediately

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Ingredients

Metric

Imperial

Omelette

Smoked haddock filling

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