| 1 | Drain the can of salmon and set aside. |
| 2 | beat together the eggs, cream or fromage frais and tarragon. |
| 3 | Season lightly. |
| 4 | Melt the butter in a non-stick or omelette pan. |
| 5 | Pour in the eggs and cook over a moderate heat until the base is set. |
| 6 | While the base is setting, pre-heat a moderate grill. |
| 7 | Arrange the canned salmon over the soft top of the omelette. |
| 8 | Place the pan under the grill until omelette is set. |
| 9 | Loosen the omelette in the pan and carefully fold in half: slide the omelette onto a serving plate garnished with salad. |
| 10 | serves Approx. 415 kcals per serving |
