Salmon and Sour Cream Omelet

Anonymous August 28 2005

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.