1 tsp butter
4 eggs, beaten with a pinch of salt
½ chives bunch, chopped
100 g pack smoked salmon, cut into rough pieces
2 tbsp crème fraîche
green salad to serve
Heat a little butter in a small frying pan. Pour in the eggs and, when they start to set, draw in the edges to make a rippled surface. While still slightly liquid, sprinkle on the chives and season with black pepper. Add the salmon to the centre of one side, then add the crème fraîche and fold the other half of the omelette over. Leave for a minute, then halve and serve with a green salad. You can make 2 separate omelettes using half the ingredients for each, if you prefer.