i love smoked fish but think i over rely on smoked mackerel, as it is so easily available. however, i managed to pick up an arbroath smokie yesterday and decided i wanted to use it to make something quick and easy for breakfast.
omelette sprang to mind and i decided to make a simplified version of the omelette arnold bennett, an egg, smoked haddock and parmesan concoction created by the savoy hotel, for the writer arnold bennett.
the full version involves making a béchamel and/or hollandaise sauce, which was much more than i could manage so i simplified things significantly – my partially cooked omelette was sprinkled with flaked smokie (half the fish was enough for a 6 egg omelette, which david and i shared) followed by a drizzle of double cream (1 tablespoon), some grated parmesan and a sprinkle of cayenne pepper. this was then popped under a heated grill for a few minutes, to heat through the topping and crisp the cheese.
the omelette was delicious – the richness of the egg, cream and smokie was balanced by the spicy cayenne, which i really enjoyed.