Herb Omelet with Smoked Salmon

Ingredients

• 1 cucumber
• Salt
• 100 g smoked salmon
• 2 packets cress
• 20 g dill (1 bunch)
• 6 Eggs
• Pepper
• 4 tbsp mineral water
• 80 g kefir (4 tbsp)
• 4 tbsp olive oil

Instructions

1. 1.

   Wash the cucumber and cut it diagonally into thin slices. Set a few cucumber slices aside, lay the rest flat on plates and sprinkle with salt.

2. 2.

   Cut the salmon into cubes. Cut the cress from the shoots. Wash, dry, and chop the dill.

3. 3.

   Whisk the eggs with salt, pepper, mineral water, and kefir, and stir in the dill. Heat 2 tbsp of oil in a pan. Pour in half of the egg mixture and let it set into an omelet over low heat for 3-4 minutes. Fry a second omelet with the remaining egg mixture.

4. 4.

   Top the omelets with salmon cubes, cucumber slices, and cress, fold them up, cut in half, and arrange them on the cucumber slices.