Whisk the eggs well together with salt and a little pepper, adding a little water as you go. Fry the omelette in a small or large frying pan (according to the number of guests and kitchen equipment)
Clean the hot-smoked salmon and warm the fish a little in the oven at 150 degrees for approx. 3–4 minutes.
Arrange the fish on the omelette and add the washed salad, radishes and sesame seeds.
– Recipe developed in collaboration with Charles Tjessem.