for 16 pieces

Smoked salmon cream

100 g	crème fraîche
100 g	smoked salmon, finely chopped
1 tbsp	capers, finely chopped
1	organic lemon, use a little grated zest and 1 tsp of juice
	salt and pepper to taste

Mini omelettes

75 g	white flour
¼ tsp	salt
1 tsp	baking powder
100 g	crème fraîche
20 g	butter, melted, left to cool
1	egg yolk
2 tbsp	water
1	egg white
1 pinch	salt

To cook

	clarified butter
20 g	smoked salmon, torn into pieces

How it's done

Smoked salmon cream

Combine the crème fraîche, salmon, capers, lemon zest and juice, season. Cover and chill the cream.

Mini omelettes

Mix the flour, salt and baking powder in a bowl. Whisk together the crème fraîche, butter, egg yolk and water, whisk into the mixture. Beat the egg white with the salt until stiff, fold in carefully.

To cook

Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to make omelettes approx. 4 cm in diameter. Reduce the heat. Once the undersides are cooked they will no longer stick to the pan. Turn the omelettes, finish cooking and then keep warm. Spread the smoked salmon cream over the omelettes, top with smoked salmon.

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