Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Drain the can of salmon and set aside.

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.

Serves 1. Approx. 415 kcals per serving

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