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2 tablespoons plain flour
1 cup milk
6 eggs
2 tablespoons finely-chopped fresh chives
olive oil cooking spray
1/2 cup sour cream
1 lemon, rind finely grated, juiced
1 tablespoon chopped fresh dill leaves
400g sliced smoked salmon
Place flour in a medium jug. Add 2 tablespoons of milk. Stir until a smooth paste forms. Add eggs, remaining milk and chives. Whisk until smooth. Heat a 20cm non-stick crepe or frying pan over medium-low heat. Lightly spray with oil.
Pour 1/4 cup of mixture into pan and swirl to thinly cover base. Cook, on one side only, for 1 minute or until set. Remove to a plate. Repeat with remaining mixture to make 8 omelettes.
Place sour cream, 1 teaspoon of lemon rind, 2 teaspoons of lemon juice and dill in a bowl. Season with salt and pepper. Stir to combine.
Top omelettes with salmon. Drizzle with sour cream mixture. Roll up to enclose.
Slice omelettes diagonally. Serve.
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