Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Butter Zest of

  2. 1 lemon - finely diced

  3. 3 Eggs - lightly beaten

  4. 1 1/2 teaspoons 7 1/2ml Chopped fresh dill

  5. 1/3 cup 48g / 1.7oz Chopped cured Scottish salmon

  6. 1 teaspoon 5ml Sour cream -

  7. 3 Lemon slices - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Clarify the butter by melting it in a small saucepan and skimming off the white foam. Warm the clarified butter in an 8-inch nonstick skillet over low heat. Stir together the lemon zest, eggs and dill in a small bowl and pour the mixture into the skillet. Using a rubber spatula, stir the mixture thoroughly until the eggs form soft mounds. Let it rest on low heat until the top of the omelet is almost dry, about 1 minute. Add the chopped salmon in a thin layer over half the surface of the eggs. Fold the omelet over and lift it onto a plate. Garnish with the sour cream and lemon slices. This recipe yields 1 serving. Each serving: 393 calories; 26 grams protein; 3 grams carbohydrates; 1 gram fiber; 30 grams fat; 13 grams saturated fat; 678 mg. cholesterol; 941 mg. sodium.


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