Omelette with smoked mackerel

Here on the Wadden Sea coast we can forage samphire, also known as glasswort. It grows in areas regularly flooded with seawater, which is why it is so salty. Samphire should be fresh green when picked. It must be washed thoroughly and can then be used in cooking, either raw or prepared.

Omelette with smoked mackerel

Frida has gathered samphire on the Wadden Sea coast. With some farm eggs and a couple of mackerels that have been smoked over the fire in the Longhouse, she is going to make a delicious omelette.

Procedure

Beat eggs and milk. Add the chopped samphire.

Cook the onion and leek in butter in a frying pan. When the onions begin to take colour, pour over the egg mixture. Using a spatula, carefully move the mixture around in the beginning. Then let the omelette set at low heat.

When the omelette begins to firm up, arrange the mackerel fillets on top and let it cook 5-10 min. until the omelette is ready.

Sprinkle with chopped samphire and serve the omelette warm with rye bread and butter.

Ingredients

2 persons
  • 6 eggs
  • 6 tbsp milk
  • Butter
  • 1 small onion, finely chopped
  • 1 leek, thinly sliced
  • 2 tbsp samphire, finely chopped
  • Extra samphire to garnish
  • Fillets of 1 smoked mackerel

Cook's note

If you cannot get hold of samphire, you can season the omelette with thyme instead.

Samphire grows in the marshes and salt meadows and can be foraged from June to September. It can be eaten raw or cooked. As samphire is very salty, an omelette like this does not need any extra salt. The herb goes really well with fish dishes, with eggs, in salads or simply quickly fried in a pan. It can also be dried, finely chopped and used as a salt substitute.