1. 1

   Step 1

   Cut the smoked salmon into fine strips.

2. 2

   Step 2

   Wash, trim, and thinly slice the cucumber.

3. 3

   Step 3

   Wash the parsley, shake dry, and finely chop.

4. 4

   Step 4

   In a bowl, whisk together 10 eggs with 50 ml of heavy cream and 2 tbsp of the chopped parsley.

5. 5

   Step 5

   Season the egg mixture generously with salt and pepper.

6. 6

   Step 6

   Heat a non-stick pan and add 1 tsp of rapeseed oil.

7. 7

   Step 7

   Pour a quarter of the egg mixture into the pan and let it set over medium heat for approx. 150 seconds.

   Timer 3 min
8. 8

   Step 8

   Fold the omelette and place it on a plate with a few cucumber slices.

9. 9

   Step 9

   Repeat the process with the remaining oil and egg mixture until all four omelettes are finished.

10. 10

    Step 10

    Top the omelettes with the smoked salmon and serve sprinkled with the remaining parsley.

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