Smoked mackerel and sorrel omelette
Saturday, November 29, 2014 at 3:54PM 
I’m supposed to be having a productive Saturday. I got excited about all the produce on Bloomsbury Farmers’ Market on Thursday, bought as many vegetables as I could carry and made a date with my sofa last night so I could spend all day cooking them today.
Nothing has gone to plan. I stood up my sofa in favour of pints at Lock Tavern, got up at midday and all I have managed to cook so far is this omelette, which uses just one of the many ingredients I bought at the farmers’ market and takes about 10 minutes.
Still, I thought it worth sharing since it is so simple and delicious… and it means I can tick off at least one of the many things on my to do list: write a blog post. Done.
I suggest serving this with a side salad for a touch of freshness. I went with watercress, green beans and shallot with French dressing. Delish.
Serves one for brunch.
Ingredients
½ fillet smoked mackerel
3 eggs
Salt and freshly ground black pepper, to taste
10g butter
15g sorrel, chopped
Method
Remove the skin from the smoked mackerel fillet and break up the flesh, removing any bones.
Crack the eggs into a small bowl and whisk with a fork. Season with a little salt and some pepper, to taste.
Melt the butter over a low heat in a small non-stick frying pan. Add the egg mix and swirl around the pan. Keep cooking over a low heat, swirling occasionally until you have a cooked base, but the top is still a little bit gooey.
Place the mackerel and sorrel on half of the omelette. Use a spatula to free up the edges on the other side of the omelette and flip that half over so you have a filled, half moon shape.
Serve immediately.
Reader Comments (3)
Sorrel is rarely for sale in my experience- at least in Sydney. Did I tell you I have joined the community garden in Balmain? After the monthly working bee you get to come home with whatever has been harvested that day. Last time it was sorrel. I made sorrel soup using a recipe from Jane Grigson 's Vegetable Cookbook, a classic from the 70s. I learnt from Ms Grigson that sorrel can't be cooked for long , and definitely can't be re heated - as it goes bitter, so I imagine in an omelette it is in the pan just for seconds? I'll give it a try when i next come across sorrel.
Um....can you make this for me when we inevitably stand up your sofa in favour of many pints in 2 weeks time?
(This will also help with the 2 hour (one-sided) 'conversation' about what it is I want to eat the next day)
Hi Ma, yes do try it next time you have sorrel. I've never found the sorrel to be bitter, which must be because it is hardly cooked at all. Just wilted from the warmth of the omelette.
Hi Cha, I am sorry this is so delayed. We will have to make sure we have this one morning this week. Your last week. Sniff! :-(