I had a craving and decided to visit my favorite grocery store Market District. Of course to say this is a grocery store does not do it justice. This place is more of a Foodies dream. This store features a Cheese Shop with over 400 imported and domestic artisan cheeses, and Oil and Vinegar Bar, a Craft Beer Department with over 250 types of beer and a bar to sit and enjoy your favorite beverage, a Sushi Station, and a prepared food department that has so many offerings from Indian Curry to Smoke and Fire Rotisserie there is something for everyone.
Back to the Salmon and Lox. I visited the seafood department and was greeted with a seafood professional. I told him I was looking for Lox. He asked me if I had ever tried Pastrami Salmon? Pastrami Salmon? What is that? He gave me a sample and I was hooked. The flavor was smoky and savory with a slightly sweet bark. I purchased it immediately!
If you want to make your own Pastrami Salmon checkout this article:
Pastrami Salmon Bagel.
I prefer a whole wheat bagel with cream cheese, tomato, capers, red onions and tons of Salmon of course!
1 tablespoon of butter
1-2 pieces of Salmon Lox
1 tablespoon of cream cheese
1 teaspoon of capers
Several thinly sliced pieces of red onion
Garnish with some green onions if desired.
Whisk eggs. Take a small non stick skillet pan and set over medium heat. When the pan is heated add butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add the eggs. Using a spatula swirl the eggs quickly in a circular motion and gently shake the pan back and forth to cook evenly with out any color.
Once the omelette begins to set add the pieces of salmon, small dollops of cream cheese, capers, and red onions. Season with salt and pepper. Fold the side closest to the handle. Than flip the far side of the omelette over.
If you want to see a demonstration, Julia Childs is always a delight to watch.