Jennifer’s Corner- Happy St Patricks Day and Smoked Salmon Soufflé Omelette

Our founder, Jennifer Irvine was born in West Cork, Ireland. Here, Jennifer talks about celebrating her Irish heritage.


I grew up in West Cork, Ireland and have celebrated St Patrick’s Day all my life. It’s a really special day, which I love sharing with my girls and it is the perfect chance to embrace the return of spring. Irish people living abroad often celebrate St Patrick’s Day more than those in Ireland, if that’s possible! Wherever we are in the World, we like to keep the day Irish; putting on our greenest outfits and adding a splash of green wherever we go…from our green morning smoothies to our napkins and placemats.


West Cork, Ireland

We spend the morning taking a long walk before we all sit around for a cosy, home-cooked breakfast of delicious gourmet Smoked Salmon Soufflé Omelette; a long standing family tradition. This is no ordinary omelette! It is stunning to look at and tastes so decadent – smoked salmon encased in fluffy eggs and oozing with cream cheese – it makes my mouth water!

When I’m lucky enough to find someone who sells it, Sally Barnes cures the most delicious salmon. When I’ve had my full of this delicious smoked salmon, I use the leftovers (when there are some!) to make my omelette.


Smoked Salmon Soufflé Omelette

Serves: 2
Preparation time: 10 minutes
Cooking time: 15 minutes
Wheat free, Gluten free
Preheat grill to high

Shopping list 2



  • 1 tablespoon unsalted butter 1 tablespoon brown rice flour
  • 100ml semi-skimmed milk
  • 25g half-fat soured cream
  • 25g low-fat crème fraîche
  • 3 large free-range eggs, separated
  • 90g smoked salmon, finely sliced
  • 1 heaped tablespoon chopped chives
  • 40g half-fat cream cheese
  • 1 teaspoon groundnut oil

Preparation 2



  1. Place the butter in a small pan over a medium heat. When hot, add the rice flour, stirring constantly for 1 minute – it should resemble fine breadcrumbs.
  2. Mix the milk and soured cream until blended. Gradually add the milk mix to the pan and stir well, until it’s slightly thick. Stir in the crème fraîche; the mixture should be nice and thick. Remove from the heat and pour into a large bowl.
  3. In a separate bowl, whisk the egg yolks until frothy, then add to the crème fraîche mix. Add the smoked salmon and chives to the egg-yolk mix. Stir well, then add the cream cheese in dollops, but don’t mix it in. In a separate bowl, whisk the egg whites to soft peaks, then gently fold them through the egg-yolk mixture.
  4. Heat the oil in a non-stick frying pan over a medium heat, using. kitchen paper to remove any excess oil from the pan. Once the pan is nice and hot, pour in the egg mixture. Reduce the heat to low and cook for 2–3 minutes, until just set on the bottom. Do not stir. Pop the frying pan under the grill for 4–5 minutes to brown the top.


Recipe and photo from The Balanced Diet, available: