Recipe for cooking smoked fish omelet
Recipes from Norway, Sweden and Finland :: Scandinavian Breakfasts
6 eggs 1/2 c. milk 1 tsp. flour 1/8 tsp. pepper 2 Tbsp. butter or butter-replacement 2 Tbsp. snipped dillweed 3/4 pound smoked fish 1/4 c. sliced radishes Beat eggs, milk, flour and pepper. Heat butter in 10-in. skillet over med. heat until hot. Pour egg mixture into skillet; sprinkle and distribute with 1 Tbsp. of the dillweed. Cook until eggs are thickened throughout but still moist, 3 to 5 mins., gently lifting edge with fork so that uncooked portion can flow to bottom. Arrange fish on eggs; place radishes in center of eggs. Sprinkle and distribute omelet with remaining dillweed. Cut into wedges to serve. Yields 6 servings.
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