Title: ALASKA OMELETTE
  Categories: Fish, Cheese/eggs
       Yield: 1 Servings
  
     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
  
   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
  
 

		

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