Omelette à l'Écossaise (Omelette with Herring Roes and Smoked Salmon)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Fresh herring soft roes
- Salt
- Chives
- Parsley
- Chervil
- Smoked salmon
- Butter
- Omelette aux fines herbes
Instructions
- Salt the fresh herring soft roes and sprinkle them with chopped chives, parsley and chervil.
- Wrap each in a thin slice of smoked salmon.
- Poach them gently in butter.
- Range them diagonally in the centre of an Omelette aux fines herbes.
- Roll the omelette so that they are well enclosed in it.