Vegetable Omelette and Graved Salmon

Name: Vegetable Omelette and Graved Salmon
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 collar Spring onions; 1 red pepper; 6–8 Eggs; 6-8 TABLESPOONS Milk; 7-10 Tbsp salt and pepper; 2 TABLESPOONS butter/margarine; 1 collar Dill; 3-4 tablespoons (75 g) liquid honey; 3-4 tablespoons (75 g) medium hot mustard; 150–200 g Graved salmon or smoked salmon in slices

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 collar Spring onions
1 red pepper
6–8 Eggs
6-8 TABLESPOONS Milk
7-10 Tbsp salt and pepper
2 TABLESPOONS butter/margarine
1 collar Dill
3-4 tablespoons (75 g) liquid honey
3-4 tablespoons (75 g) medium hot mustard
150–200 g Graved salmon or smoked salmon in slices

Directions

1
Clean and wash the spring onions and peppers. Cut both finely. Whisk eggs and milk. Season with salt and pepper.
2
Heat the fat in a coated pan (approx. 24 cm Ø). Fry the bell peppers and spring onions for 2-3 minutes. Pour egg milk over them. Cover and let it simmer at low heat for about 12 minutes.
3
Wash the dill and cut it finely, except for a little bit. Mix with honey and mustard. Season to taste with salt and pepper.
4
Cut the omelette into 6-8 pieces. Garnish with rest of dill. Add salmon and honey-mustard sauce.