Elegance is easy to achieve at brunch with these gourmet smoked salmon omelettes.


  • 2 tablespoons plain flour
  • 1 cup milk
  • 6 eggs
  • 2 tablespoons finely-chopped fresh chives
  • olive oil cooking spray
  • 1/2 cup sour cream
  • 1 lemon, rind finely grated, juiced
  • 1 tablespoon chopped fresh dill leaves
  • 400g sliced smoked salmon


  1. Place flour in a medium jug. Add 2 tablespoons of milk. Stir until a smooth paste forms. Add eggs, remaining milk and chives. Whisk until smooth. Heat a 20cm non-stick crepe or frying pan over medium-low heat. Lightly spray with oil.
  2. Pour 1/4 cup of mixture into pan and swirl to thinly cover base. Cook, on one side only, for 1 minute or until set. Remove to a plate. Repeat with remaining mixture to make 8 omelettes.
  3. Place sour cream, 1 teaspoon of lemon rind, 2 teaspoons of lemon juice and dill in a bowl. Season with salt and pepper. Stir to combine.
  4. Top omelettes with salmon. Drizzle with sour cream mixture. Roll up to enclose.
  5. Slice omelettes diagonally. Serve.