Smoked Salmon Omelette With Goats Cheese & Beetroot Relish

Step 1: To make the beetroot relish; into a medium bowl, coarsely grate the beetroot then add the vinegar, oil, 2 teaspoons of each of the chives and dill, add the sugar and toss to coat and season the relish with salt and freshly ground pepper to taste.

Step 2: To make the omelette, in a large bowl whisk the eggs and cream to blend and season with salt.

Step 3: Heat a medium non-stick frying pan over medium-low heat and add 10 grams of the butter and swirl to coat the pan.

Step 4: 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 still liquid on top.

Step 5: Lay one-quarter of the salmon over, then top with dollops of one-quarter of the goats cheese and then spoon about 1 1/2 tablespoons of the beet relish in collops over the omelette and then fold the omelette and transfer it to a place and repeat to make 3 more omelettes.

Step 6: Sprinkle the omelettes with the remaining chives and dill and serve with the remaining beetroot relish on the side.