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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