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Curtis' smoked salmon omelette with goats cheese and beetroot relish
date:Apr 10, 2014
teaspoons of each the chives and dill, and the sugar. Toss to coat and season the relish to taste with salt and freshly ground black pepper.

2. To make the omelette: In a large bowl, whisk the eggs and cream to blend. Season with salt.

3. Heat a medium non-stick frying pan over medium-low heat. Add 10g of the butter and swirl to coat. Pour in one-quarter of the egg mixture and cook, swirling the pan to coat the bottom of the pan evenly, for about 2 minutes, or until most of the egg is set but

12/18 07:08