4945 Omelette Berwick

Method

Sprinkle some fresh soft herring roes with salt, chopped chives, parsley and chervil and wrap each in a thin slice of smoked salmon; poach them gently with butter.

Place them on the slant in the middle of a small Omelette aux Fines Herbes before it is rolled in the usual manner. Serve sprinkled with melted butter containing a little Cayenne.

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