# 8 oz. ( 225g ) smoked mackerel fillets
# 4 eggs, large
# 4 tablespoons of milk
# salt and pepper
# 2 oz. ( 60g ) butter
# Tomato wedges, for garnish
# fresh parsley, for garnish

Procedures :
# Gently poach the mackerel fillets in a little water, flesh side down for 8-10 minutes # Lift out with a draining spoon and remove any skin, then flake the fish coarsely # For each omelet, whisk one egg with a tablespoon of milk and seasoning # Melt half an ounce ( 15g ) butter in a small pan and heat until bubbling # Pour in the egg mixture and stir with a fork until almost set, about 2-3 minutes # Pile a quarter of the flaked fish in the center of the omelet and fold over the sides to cover the filling # Flip out of pan onto a plate with the join underneath # Make 3 more omelets in the same way, then serve garnished with wedges of tomato and sprigs of parsley
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Category : Holiday