Stuffed omelette salmon

1,5 pink salmon (1 large)

2 tbsp. vegetable oil

? tsp. salt

Filling:

100 g cheese

5 eggs

2 big tomatoes

2 tbsp. vegetable oil

1 tsp. salt

Design by:

10 olives

1 lemon

1 a head of lettuce

Salmon gut, cutting the abdomen, to separate the thin rib bones, then cut the ridge to cut it at the base of the tail and the head, should turn out rotisserie boneless, wash, add salt ? tsp. salt salmon inside.

Cut the tomatoes into cubes, add the remaining salt and eggs, mix well with a fork, pour the omelette in the pan with high sides, pre-greased with 1 tablespoon of vegetable oil and bake at 200 degrees for 15 minutes, put the cooked omelet on the Board, leave to cool.

Cut thin slices of cheese, put half of the scrambled eggs, remaining cheese put the fish inside.

Roll chilled omelet roll, put in the fish, giving the salmon a view of the whole fish, cementing wooden skewers the edges of her abdomen.

Put the salmon on a baking sheet, oiled, down cut, bake for 40 min, with a brush to coat the fish with oil for 20 minutes before end of cooking.

Remove from the pan, allow the salmon to cool, then remove the skewers.

Line the dish with lettuce leaves, then stuffed with scrambled eggs salmon is cut into pieces, put on a salad, paste instead of eyes olives, garnish the dish with the remaining olives and lemon slices.