Omelette with samphire and smoked mackerel

Omelette with samphire and 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.

Samphire can be eaten raw or cooked. It is very salty as it grows on the saltmarsh and beach which is regularly flooded. Pick the tender and bright green shoots and have them with fish, egg, in salads or simply just stir-fried. Samphire can also be dried and chopped very finely as a substitute for salt.

Recipe for 2 people

6 eggs
6 tablespoons milk
Butter for the frying pan
1 small onion, chopped
1 leek, sliced
2 tablespoons chopped samphire + extra for garnish
1 smoked mackerel

Beat eggs and milk in a bowl, then add the chopped samphire. Add butter to a pan and fry the leek and onion until they begin to take colour. Now pour the egg mixture into the pan and let it begin to set over a low heat. Place the mackerel fillets on top of the omelette and let the fish cook 5-10 minutes until the omelette is done. Sprinkle with chopped samphire and serve hot with rye bread and butter.