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Salmon Omelette

105 gram canned pink salmon- drained and flaked
2 eggs
2 tablespoons sour cream or fromage frais
1/2 teaspoon freshly chopped tarragon
salt and white pepper
7 grams butter or margarine

Drain the can of salmon and set aside.

Beat the eggs, cream or fromage frais and tarragon. Season lightly.

Melt the butter in an omelette 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 omelette. Place
the pan under the grill until omelette is set. Loosen the omelette
in the pan and carefully fold in half. Slide the omelette onto a
serving plate.

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