Drain the salmon, discarding the liquid. Remove any skin, if wished, though try to retain the softened bones as these add valuable calcium to your diet. Break the salmon into large chunks, add the soft cheese and herbs and a little black pepper, and then stir gently to mix.
In a large grease-free bowl, whisk the egg whites until they hold their shape. In a separate bowl, beat the egg yolks with the milk, season with a little salt, and then fold them into the egg whites.
Preheat the grill. Melt half the butter in a medium non-stick omelette pan or frying pan and add half the egg mixture. Cook until set on the base, and then place under the grill for a few moments to set the surface. Fill with half the salmon mixture and half the spring onions, then flip over and slide onto a warm plate. Keep warm whilst you make the second omelette, then serve with cherry tomatoes.
Cook’s Tip: To ensure success when making soufflé omelettes, be careful to fold the egg yolks lightly into the whisked whites, so that you don’t lose the air.
• 1 x 213g can red or pink wild Alaska salmon
• 100g (4oz) low fat soft cheese
• 1 tbsp chopped fresh coriander or parsley
• Salt and freshly ground black pepper
• 4 large eggs, separated
• 2 tbsp milk
• 15g (½oz) butter
• 4 spring onions, finely sliced
• Cherry tomatoes, to serve