Smoked Fish Omelet

Directions

1. 1
   Place the smoked fish in a saucepan, cover with cold water, bring slowly to the boil, then lower the heat and poach for 5 to 10 minutes (depending on thickness of fish fillet).
2. 2
   Carefully remove from the water, and allow to cool.
3. 3
   Remove the skin and bones and flake the flesh.
4. 4
   Toss the haddock over a medium high heat with half the butter and 3 tablespoons of the cream.
5. 5
   Seperate the eggs, beat the yolks and a tablespoon of the cream and season with salt and pepper. Whip the whites stiffly and fold into the yolks with the haddock and half the grated cheese.
6. 6
   Melt the remaining butter in a large pan and while still foaming pour in the mixture; stir once or twice over a moderate heat then leave for about 1 minute for the bottom to brown.
7. 7
   Sprinkle with the remaining cheese and cream slip the pan under a moderately hot griller (broiler) or into a hot oven to set the omelet. This will only take a few minutes.
8. 8
   When lightly browned and puffed, serve at once.