Name: Smoked salmon salad with horseradish dressing and sesame omelette
Yield: 6 servings
Cuisine: Cuisine
Ingredients: 3.00 eggs extra-large; salt pinch; 30.00 ml sesame oil; 10.00 ml sugar; 300.00 g salmon smoked; 1.00 cucumber deseeded, halved; 1.00 onion red or white; 1.00 lettuce radicchio; 500.00 ml rocket leaves; salt; 250.00 ml stock fish; 30.00 ml creamed horseradish; 6.00 lime or lemon, juice only; salt to taste

Recipe Disclaimer

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Ingredients (14)

SESAME OMELETTE

3.00	eggs — extra-large
	salt — pinch
30.00 ml	sesame oil
10.00 ml	sugar

SALAD

300.00 g	salmon — smoked
1.00	cucumber — deseeded, halved
1.00	onion — red or white
1.00	lettuce — radicchio
500.00 ml	rocket — leaves
	salt

DRESSING

250.00 ml	stock — fish
30.00 ml	creamed horseradish
6.00	lime — or lemon, juice only
	salt — to taste

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Method:

OMELETTE: Whisk all ingredients together well. Heat a non-stick frying pan and fry mixture as you would a pancake. Remove from pan and cool.
Roll omelette up into a sausage shape, cut into thin slices and set aside.
SALAD: Tear salmon into bite-sized pieces and set aside.
Using a potato peeler, peel the cucumber from top to bottom into long ribbons. Slice onion thinly and shred radicchio as you would cabbage.
Place all ingredients in a bowl and season with salt.
DRESSING: Mix ingredients together and pour over salad.
Place a good handful of salad on each plate, top with omelette and serve.