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Curtis' smoked salmon omelette with goats cheese and beetroot relish
date:Apr 10, 2014



Ingredients

1 medium-large red beetroot (about 255g), peeled
1 1/2 tablespoons balsamic vinegar
1tablespoon 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

12/20 05:38