---
title: "Smoked Salmon Omelette with Watercress Cream · Rampant Scotland"
description: "Traditional Scottish Recipes - Smoked Salmon Omelette with Watercress Cream The Gamba restaurant in Glasgow was voted the Spirit of Glasgow Restaurant of the Ye"
canonical: "https://rampant-scotland.pages.dev/recipes/bldev_recipe_salmonomelette.htm"
last-updated: "2026-11-09"
date-basis: "git-content-change"
---

# Smoked Salmon Omelette with Watercress Cream · Rampant Scotland

Recipes

# Smoked Salmon Omelette with Watercress Cream

[Original page](https://web.archive.org/web/20250121023604/http://www.rampantscotland.com/recipes/bldev_recipe_salmonomelette.htm)

*Traditional Scottish Recipes*
 *- Smoked Salmon Omelette with Watercress Cream*

*The Gamba restaurant in Glasgow was voted the Spirit of Glasgow Restaurant of the Year by the Glasgow Restaurateurs Association in 2000. The recipe below, which appeared in "Glasgow on a Plate" (Black and White Publishing Ltd) is by Derek Marshall, head chef and partner at The Gamba. The quantities are sufficient for four omelettes - or halve the quantities for a starter course.*

## Ingredients

- 275 grams/8 ounces smoked salmon

8 medium size eggs

275ml/8 fluid ounces/one US cup fish stock

275ml/8 fluid ounces/one US cup white wine

Half teaspoon salt

Half teaspoon pepper

275ml/8 fluid ounces/one US cup double cream

4 tablespoon olive oil

1 bunch watercress, finely chopped

## Method

Whisk the eggs together, adding salt and pepper, and chill.
 To make the watercress sauce, put the white wine in a thick-bottomed pan and reduce buy half. Once reduced add fish stock and reduce by half again. Add double cream, bring to the boil slowly, add watercress and simmer for 10 minutes approximately.
 Remove sauce from heat and liquidise; pass through a sieve and return to a very low heat until ready for omelettes.
 Heat omelette pan and when very warm, add 1 tablespoon of olive oil. Swirl around and add enough omelette mix for one. Keep moving mix around with fork and when starting to cook, spread over bottom of pan and add a quarter of smoked salmon. Fold omelette over and place on plate. Cover with watercress sauce and serve. Repeat for each omelette.

## Source

From Rampant Scotland, restored from the page as it stood on 21 January 2025. [Original page](https://web.archive.org/web/20250121023604/http://www.rampantscotland.com/recipes/bldev_recipe_salmonomelette.htm).

Links to pages not yet restored here lead to the original page or elsewhere on the web.