for 2 people

Topping

30 g	pecan nuts, coarsely chopped
50 g	pumpernickel, cut into slices approx. 1 cm wide
20 g	butter
2 tbsp	maple syrup

Batter

80 g	white flour
1 tsp	baking powder
4 sprig	dill, finely chopped
3 dl	milk
2	eggs
½ tsp	salt
a little	pepper
1 tbsp	butter

Serve

100 g	Wild Red Salmon Royal Fillet , sliced
100 g	crème fraîche
4 sprig	dill

How it's done

Topping

Toast the nuts and pumpernickel bread in a frying pan without any oil, remove. Heat the butter in the same pan. Add maple syrup, caramelize while stirring. Add the nuts and pumpernickel bread, mix, spread on a sheet of baking paper, leave to cool.

Batter

Mix the flour, baking powder and dill in a bowl, create a well in the middle. Whisk the milk and eggs, gradually pour into the well while whisking, continue whisking until the batter is smooth, season. Melt the butter in an ovenproof frying pan (approx. 20 cm in diameter). Pour in the batter.

Bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 220 °C. Remove.

Serve

Place the salmon and the topping on the omelette, garnish with crème fraîche and dill.

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