Smoked Alaska Salmon and Tarragon Omelette
Recipe from Rick Stein
1 x 150g (5oz) smoked Alaska Salmon
12 medium eggs
salt and freshly ground black pepper
a little sunflower oil for greasing the pan
4 small knobs of unsalted butter
2 teaspoons chopped fresh tarragon
- Cut the smoked salmon into very thin strips. Break the eggs into a bowl, season well with some salt and pepper and whisk together well with a fork
- Lightly oil an 18cm (7 in) well-seasoned or non-stick frying pan and place over a high heat until it is very hot and beginning to smoke. Add a knob of butter and shake the pan so it melts and coats the base. Return the pan to the heat and as soon as the butter is foaming, pour in one quarter of the beaten eggs.
- Immediately start to shake the pan – as the eggs begin to set on the base of the pan, gently pull the cooked mixture into the centre of the omelette using the back of a fork, so that the still runny egg can flow underneath and come into contact with the hot base.
- When the omelette is almost set, but still slightly runny on the surface, sprinkle a quarter of the sliced smoked salmon and tarragon over one half. Flip the other half of the omelette over the filling, tip in onto a warmed plate and keep somewhere warm while you quickly cook the rest. Serve with some crisp French fries and a lightly dressed crisp green salad.