6 eggs
"1/4 cup whole milk (60 ml)"
"1/2 teaspoon salt"
Butter (for greasing)
200 g smoked salmon, diced
2 tablespoons finely chopped onion
"1/2 teaspoon fresh dill, chopped"
For the sauce
"1/2 cup heavy cream (120 ml)"
"1/2 teaspoon freshly squeezed lemon juice"
2 tablespoons finely chopped scallions (for garnish)
6 eggs
"1/4 cup whole milk (60 ml)"
"1/2 teaspoon salt"
Butter (for greasing)
200 g smoked salmon, diced
2 tablespoons finely chopped onion
"1/2 teaspoon fresh dill, chopped"
For the sauce
"1/2 cup heavy cream (120 ml)"
"1/2 teaspoon freshly squeezed lemon juice"
2 tablespoons finely chopped scallions (for garnish)
In a medium bowl, whisk together the eggs and beat them lightly with a hand whisk
Add the milk and salt, and mix well
Set aside
Grease an 16 cm diameter skillet with butter and heat it over medium heat
Spread one-quarter of the egg mixture in the bottom of the skillet and cook until the edges start to set
Use a spatula to push the omelette's edge towards the center of the skillet, allowing the uncooked egg to flow to the bottom
Add one-quarter of the smoked salmon and sprinkle with one-quarter of the onion and one-quarter of the dill
Fold the omelette in thirds and then fold it in half again
Transfer to a plate and set aside
Repeat with the remaining ingredients, making three more omelettes
Set aside
Make the sauce: In a small bowl, whisk together the heavy cream and lemon juice until thickened
Spoon a little over each omelette, sprinkle with scallions, and serve immediately
(284 calories per serving)
