Salmon and Sour Cream Omelette
Drain a can of John West Red Salmon, remove any skin and bones and put salmon in a medium mixing bowl. Add 1/2 cup of light sour cream, finely grated rind of 1 lemon, a 1/4 cup of roughly chopped dill, season with salt and pepper and mix to combine. Break 2 eggs into a small mixing bowl, season with salt and pepper and whisk with a fork until well combined Heat 30g of unsalted butter and, when foaming, add the eggs. Cook for 2-3 minutes or until eggs are golden on the bottom and just set on the top. Put half the salmon mixture on one side of the omelette, fold over and turn out onto a plate. Make another omelette and fill with the remaining salmon mixture. Serve immediately.