Dill Omelettes with Salmon and Capers

A perfect snack for an afternoon in the sun with a glass of wine!

Makes roughly 16

Ingredients

• 1 tablespoon extra virgin olive oil 
• 3 tablespoons baby capers in brine, rinsed
• 240g of fresh skinless salmon, bones removed sliced as thinly
• 160g ricotta crumbled
• Dill sprigs and lemon wedges to serve

Omelettes

• 1 cup (200g) ricotta
• 4 free-range eggs
• 2 tablespoons dill sprigs, chopped
• Sea salt flakes
• 40g unsalted butter
• 2 tablespoons extra virgin olive oil

Method

Heat oil on your hotplate at about medium heat. Add capers and keep them moving around until crisp, about 4-5 minutes. Remove and set aside on paper towel. 

For the omelettes, place ricotta and eggs in a mixing bowl and whisk together. Stir in chopped dill and season with salt and pepper. 

Heat butter and oil on a hot plate with medium heat. Add mixture in tablespoons and cook until golden on both sides. Repeat until the mixture is used up. 

Before serving, toss salmon in a bowl with a drizzle of olive oil and season to taste. Top the warm omelettes with salmon, crumbled ricotta, fried capers and dill sprigs and serve with lemon wedges. 

Credit to Maggie's Recipe for Life by Maggie Beer (2017)