Nordic Omelet with Smoked Salmon, Cucumber & Cherry Tomatoes

Prepare the fillings: wash the cucumber, partially peel it or leave the skin. Cut it in half, remove the seeds and dice finely. Cut the cherry tomatoes into quarters. Finely chop the dill and chives.

In a bowl, crack the eggs. Add the cream (or milk), a pinch of salt and white pepper. Whisk with a fork to combine without incorporating too much air.

In a 24 cm non-stick pan, melt the butter over medium-high heat until it foams slightly. Pour in the beaten eggs. With a spatula, pull the edges towards the center, tilting the pan 2-3 times for 1 minute to create folds.

When the bottom is golden and the surface is still slightly runny (about 2 min 30 sec), remove from heat. On one half, quickly distribute the smoked salmon, cucumber dices, tomatoes and half of the herbs. Gently fold the other half over the filling.

Slide the omelet onto a warm plate. Place a dollop of fresh cream on top. Sprinkle with the remaining herbs, a grain of flaky salt and pink peppercorns. Add a drizzle of lemon juice on the plate if desired.

Serve immediately to enjoy the contrast between the golden exterior, the soft interior and the crunchy freshness of the filling.