Recipe - Alaska Omelette

105 g Canned pink Alaska salmon
drained and flaked
2 Eggs
2 tablespoon Sour cream or fromage frais
One half teaspoon 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 nonstick or omelette pan. Pour in the eggs
and cook over a moderate heat until the base is set. While the base is
setting, preheat 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 MealMaster compatible
recipe format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini