Smoked Walleye Breakfast Omelet

Smoked fish is a Northwoods tradition in Minnesota, but mild and flaky smoked walleye makes for a delicious omelet anywhere

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
1
serves
Easy
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Long before the first European settlers arrived, Native Americans of what is now northern Minnesota were smoking their bounty of fish caught in the mighty Lake Superior for both flavor and long-term storage capability. When the first Swedish settlers arrived in the mid-1850s, they transferred generations of smoked fish knowledge and familiarity to their new home. The tradition stuck, and today smoked fish is a staple in the area. 

We love to serve the omelets with toast from local bread made with wild rice and cranberries.

From historic spots like Russ Kendall’s smokehouse in Knife River, smoking freshly caught Lake Superior fish since 1903, to newer spots like Lou’s Fish House in Two Harbors and the Fisherman’s Daughter in Grand Marais, smoked fish runs deep in the veins of the local population. It’s one of my favorite things about the Northwoods, and all these spots are must stops when we visit. 

Smoked fish establishments like Kendall’s Smokehouse have been a Northwoods staple for centuries.

For this recipe, I used one of my favorite smoked fish, walleye, for its mild flavor and flaky texture. Unlike other smoked fish like steelhead, herring, and the like, which can be a bit oily and strongly flavored, the walleye has a subtle hint of smoke and no strong fishy flavor, making it perfect for a breakfast omelet.

We add some sautéed mushrooms and bit of cheese to ours, then top it with either chopped chives or thinly sliced green onions. Don’t be afraid to experiment, though, and add whatever you like in a breakfast omelet. 

Sauté the mushrooms before adding them to the omelet.

If you don’t have a handy fish house nearby, try smoking your own. There are a ton of recipes online — we’ll have one coming up here at Timber2Table before long — but they all consist of brining the fish in a salt and sugar brine for a day or two, then smoking at low temperatures until the fish starts to flake apart. 

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Ingredients

 

4 ounces smoked walleye, flaked

3 large eggs, beaten 

Sautéed mushrooms

2 tablespoons shredded Colby jack cheese

Green onions or chives for topping

Cooking Instructions

Start by flaking the fish apart and removing any bones that might remain in the fillet. Beat the eggs and pour into a well-oiled cast-iron or nonstick skillet over medium heat. 

Flake the walleye apart and pick out any remaining bones.

Cook the eggs until they start to set, then gently pull the sides in toward the center, allowing the uncooked egg to run along the sides and set. 

Cook the eggs until they start to set, then add fillings of choice.

Spread mushrooms, fish, and cheese along one side of the pan. Use a spatula to fold the omelet over the filling. Slide out onto a warm plate and top with either diced chives or thinly sliced green onions. When we are up in northern Minnesota, we serve this omelet alongside toast made with the cranberry and wild rice bread from Blue Water Cafe.

While most folks don’t think of fish as breakfast, the mild, smoky walleye is a perfect choice for an omelet.

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