Salmon and Sour Cream Omelet

Discussion in 'Food and nutrition' started by Lavannda L, Aug 25, 2005.

  1. Lavannda L

    Lavannda L Guest

    Salmon and Sour Cream Omelet

    A recipe from Bado-La Poele d'Or

    6 eggs
    salt and pepper to taste
    200 gr. cooked salmon, flaked (ideally use fresh salmon)
    2 teaspoons onion, chopped finely
    1/4 cup sour cream
    2 Tbsp. butter
    1 Tbsp. caviar (optional)

    Beat the eggs lightly with 1 Tbsp.
    of cold water and season to taste
    with salt and pepper.
    Fold the salmon and onion into the
    sour cream.
    Melt the butter in an omelet pan
    and add the eggs, cooking over
    a medium flame.
    When the eggs are on the verge of setting
    spoon the salmon mixture across the center
    of the omelet, cover the pan and let cook
    for 1 - 1 1/2 minutes, just to heat through.
    Uncover the pan, sprinkle the omelet with
    the caviar, fold the omelet and turn it
    out on a high serving plate.

    Serve immediately.

    (Serves 2 - 3).




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