date:Apr 10, 2014
still liquid on top. Lay one-quarter of the salmon over, then top with dollops of one-quarter of the cheese. Spoon about 11/2 tablespoons of the beet relish in dollops over the omelette. Fold the omelette and transfer it to a plate. Repeat to make 3 more omelettes.
4. Sprinkle the omelettes with the remaining chives and dill and serve with the remaining beetroot relish.