| Serves/Quantity: One |
Ingredients FOR THE FILLING:-- 2-3oz Salar Flaky Smoked Salmon, broken into flakes
- 2 tablespoons double cream
- Black Pepper - no salt is needed
- 1 tablespoon snipped chives & chopped parsley
FOR THE OMELETTE:-- 2 large eggs, beaten well with 1 tablespoon water
- a good dash of Tabasco
- Salt & pepper
- 0.5oz butter
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Instructions - Mix together the cream, herbs and Salar Flaky Smoked Salmon in a dish and put into a warm oven to warm the mixture through.
- Heat the butter in an omelette pan and when it is foaming hot, pour in the beaten eggs with the Tabasco, salt and pepper. Fork the mixture through for a few seconds, then leave on a moderate heat - not too hot, otherwise you'll end up with an omelette like leather. Lift up an edge to let the runny mixture slip underneath.
- When it is beginning to look fairly firm, spoon the fish mixture over the surface. It will heat through in the minute or so that it sits on top of the omelette. Slip the omelette onto a warm plate and serve with brown bread and a green salad. Enjoy!
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Additional Information Recipe by Claire MacDonald, Kinloch Lodge, Isle of Skye |
