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