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Ingredients
- 105 g Canned pink Alaska salmon -- drained and flaked
- 2 Eggs
- 2 tb Sour cream or fromage frais
- 1/2 ts Freshly chopped tarragon
- Salt and white pepper
- 7 g Butter or margarine
Directions
- Drain the can of salmon and set aside.
- Beat together the eggs, cream or from age 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.
Serves 1
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