1 7 1/2-ounce can Alaska salmon
4 eggs
4 tablespoons sour cream
1/4 teaspoon dried tarragon
Salt and white pepper
1 tablespoon butter or margarine
Servings: 2
1. Drain and flake salmon.
2. Beat together eggs, sour cream, and tarragon. Season lightly.
3. Melt butter in non-stick pan. Pour in egg mixture and cook over moderate heat until the base is set. Arrange the salmon over soft top of omelette. Place pan under pre-heated broiler until omelette is set. Loosen omelette onto a serving plate and carefully fold in half.
Yield: 2 omelets
4 eggs
4 tablespoons sour cream
1/4 teaspoon dried tarragon
Salt and white pepper
1 tablespoon butter or margarine
Servings: 2
1. Drain and flake salmon.
2. Beat together eggs, sour cream, and tarragon. Season lightly.
3. Melt butter in non-stick pan. Pour in egg mixture and cook over moderate heat until the base is set. Arrange the salmon over soft top of omelette. Place pan under pre-heated broiler until omelette is set. Loosen omelette onto a serving plate and carefully fold in half.
Yield: 2 omelets
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