Drain the can of salmon and set aside.
- 105 g canned pink alaska salmon-drained
- 2 eggs
- 2 tb sour cream or fromage frais
- 1/2 ts freshly chopped tarragon
- 1 salt and white pepper
- 7 g butter or margarine
Beat together the eggs, cream or fromage frais and tarragon. Season
lightly. Melt the butter in a non-stick or omelette pan. Pour in the eggs
and cook over a moderate heat until the base is set.
While the base is
setting, pre-heat a moderate grill. Arrange the canned salmon over the soft top of the omelette. Place the pan under the grill until omelette is set.
Loosen the omelette in the pan and carefully fold in half: Slide the omelette onto a serving plate garnished with salad.
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