| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Fish, Cheese/eggs |
1 |
Servings |
INGREDIENTS
| 105 |
g |
Canned pink Alaska salmon drained and flaked |
| 2 |
|
Eggs |
| 2 |
tb |
Sour cream or fromage frais |
| 1/2 |
ts |
Freshly chopped tarragon |
|
|
Salt and white pepper |
| 7 |
g |
Butter or margarine |
INSTRUCTIONS
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 non-stick or omelette pan. Pour in the eggs
and cook over a moderate heat until the base is set. While the base is
setting, pre-heat 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 garnished with salad.
Serves 1. Approx. 415 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master compatible
recipe format courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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