Omelette with Salmon and Cucumber

Ingredients

• 120 g smoked salmon (sliced)
• 0.5 cucumber
• 3 Stalks Parsley
• 10 eggs
• 50 ml heavy cream
• Salt
• Pepper
• 4 tsp rapeseed oil

Instructions

1. 1.

   Cut the salmon into strips. Wash, peel and slice the cucumber. Wash the parsley, shake dry and finely chop.

2. 2.

   Whisk the eggs with the cream and 2 tbsp parsley. Season with salt and pepper.

3. 3.

   Add 1 tsp of oil to a hot non‑stick pan. Pour in a quarter of the egg mixture and cook for 2–3 minutes over medium heat until it sets slowly. Fold the omelette and place on a plate with a few cucumber slices.

4. 4.

   Repeat this process for all four omelettes, top each with salmon and sprinkle with the remaining parsley before serving.