| Yield: 1 servings | | 105 gm Canned pink Alaska salmon drained and flaked | | 2 x Eggs | | 2 tbl Sour cream or fromage frais | | 12 tsp Freshly chopped tarragon | | Salt and white pepper | | 7 gm 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 nonstick or omelet pan. Pour in the eggs and cook over a moderate heat until the base is set. While the base is setting, preheat a moderate grill . Arrange the canned salmon over the soft top of the omelet. | | Place the pan under the grill until omelet is set. Loosen the omelet in the pan and carefully fold in half: Slide the omelet onto a serving plate garnished with salad. |
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