Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish Cheese/eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
From: On the Wild Side - Alaska Canned Salmon Recipes
Reprinted with permission from Alaska Seafood
Marketing Institute Meal-Master compatible recipe
format courtesy of Karen Mintzias
