Keta Ikura French Omelette

Keta Ikura French Omelette

Bring a touch of luxury to your morning with this Ikura French Omelette, a simple yet elegant dish that perfectly balances classic technique with the rich flavor of the sea. The fluffy, buttery omelette is topped with briny Keta Ikura salmon roe, adding bursts of delicate, savory flavor that complement the soft, creamy eggs.

This recipe transforms an everyday breakfast into a refined brunch experience, combining the comfort of a traditional French omelette with the indulgence of wild-caught salmon roe. Light, satisfying, and full of umami, it’s the perfect way to start the day or impress your weekend guests.

 


[[ recipeID=recipe-8lmezcszx, title=Keta Ikura French Omelette ]]

 

 


 AUTHOR PROFILE

Chef Nicole in front of tree line and lake.Nicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.

 



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Keta Ikura French Omelette

Spice up your breakfast or wow your brunch crowd! The delicate saltiness of Keta Ikura perfectly complements the sweet, buttery flavor of fluffy eggs. Simple, elegant, and ready in minutes, this dish brings a touch of luxury to your morning routine.

Keywords: keta ikura , brunch recipes, wild caught salmon-roe, French omelette

  • Cook Time: 5 mins

Ingredients

Instructions

Ingredients

  • 1 package of Wild for Salmon Keta Ikura
  • 3 Eggs
  • 3 Tbs Butter
  • 1 Pinch Salt
  • Maldone Salt or Course Salt to garnish
  • Chives

Instructions

  1. Crack eggs into mixing bowl .
  2. Whisk eggs until well beaten and loose.
  3. Add tablespoon of water and pinch of salt to taste, whisk until combined.
  4. On medium heat warm nonstick pan with 2 tablespoon of butter.
  5. When the butter starts to bubble add egg mixture.
  6. Immediately with rubber spatula gently stir eggs to create curds (you want to gently stir often to keep curds small).
  7. Reduce heat to medium low, continue to gently move eggs.
  8. When eggs are almost cooked (about three minutes) spread what is left of the wet egg mixture evenly around pan .
  9. Let it set for a minute or two on low heat to set up.
  10. When mixture is set and slightly wet still start to roll egg ( starting from the handle to the middle of pan) add 1 tablespoon of butter to help the egg roll and coat the outside of the omelette.
  11. Roll on to the plate.
  12. Top with Wild For Salmon Ikura, chive and course salt.
  13. Enjoy!