Ingredients
• 1 medium-large red beetroot (about 255g), peeled
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 2 teaspoons fresh chives, finely chopped
• 3 teaspoons fresh dill, finely chopped
• 1/2 teaspoons caster sugar
• 8 large free range eggs
• 1/4 cup double cream
• 40g butter
• 160g smoked salmon slices
• 120g fresh goat's cheese
• 1 tablespoons fresh chives, finely chopped, extra
Method
1. To make the beetroot relish: Into a medium bowl, coarsely grate the beetroot. Add the vinegar, oil, 2 teaspoons of each the chives and dill, and the sugar. Toss to coat and season the relish to taste with salt and freshly ground black pepper.
2. To make the omelette: In a large bowl, whisk the eggs and cream to blend. Season with salt.
3. Heat a medium non-stick frying pan over medium-low heat. Add 10g of the butter and swirl to coat. Pour in one-quarter of the egg mixture and cook, swirling the pan to coat the bottom of the pan evenly, for about 2 minutes, or until most of the egg is set but still liquid on top. Lay one-quarter of the salmon over, then top with dollops of one-quarter of the cheese. Spoon about 11/2 tablespoons of the beet relish in dollops over the omelette. Fold the omelette and transfer it to a plate. Repeat to make 3 more omelettes.
4. Sprinkle the omelettes with the remaining chives and dill and serve with the remaining beetroot relish.
