Alaska Omelette
4 oz. canned pink Alaska salmon drained and flaked
2 Eggs
2 tablespoon sour cream
1/2 teaspoon Freshly chopped tarragon
Salt and white pepper
1-1/2 teaspoons butter
Drain the can of salmon and set aside.
Beat together the eggs, cream 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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