• 375g salmon side
  • 50ml white wine
  • ½ tbsp white wine vinegar
  • 1 bay leaf
  • 100g feta cheese
  • 1 lemon
  • 6 large eggs
  • 2 tbsp parsley, chopped
  • 2 tbsp dill, chopped
  • 1 tbsp vegetable oil
  • 100g bag salad
  • 6 radishes, finely sliced


  1. 1

    Place the salmon in a large, shallow pan with a lid. Pour in the wine, vinegar and enough water to just cover the fish, then add the bay leaf. Place over a medium/low heat with the lid on and simmer for 10-12 minutes, or until the salmon is just cooked. Remove from the poaching liquid and set aside on a plate. Once slightly cooled, flake.

  2. 2

    Crumble the feta cheese into a small bowl and mix with the zest and juice from half of the lemon.

  3. 3

    Break the eggs into a jug and beat well. Season to taste and add the chopped herbs.

  4. 4

    Heat a small non-stick pan over a medium heat with a bit of the oil. Add a quarter of the egg mix and tilt until it just covers the bottom of the pan, then cook until just set. Transfer to a plate, then sprinkle a quarter of the feta mixture over the base. Top with a quarter of the flaked fish and a handful of the salad and sliced radish. Holding one corner of the omelette, roll it up tightly like a cigar. Repeat with the remaining ingredients.

Nutritional Details

Each serving provides
  • Energy 1679kj 401kcal 20%
  • Fat 29.6g 42%
  • Saturates 9.2g 46%
  • Sugars 0.6g <1%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 745kj/178kcal

Each serving provides

0.7g carbohydrate 0.0g fibre 33.0g protein

Also in these Scrapbooks

Back to top