Drain a 213 g can of wild Alaska salmon and set aside. Beat 2 large eggs and 2 tablespoons of milk together and season with a little salt and pepper. Melt a knob of butter in an omelette or frying pan.

Add 4 chopped spring onions and cook for a couple of minutes until softened and then lift from the pan. Pour the egg mixture into the omelette pan and cook over a medium-high heat until the base sets. Use a wooden spatula to push the cooked egg towards the middle of the pan, so that the raw egg flows over the surface and sets. Scatter the omelette with the spring onions and a little tarragon or parsley.

Add the salmon chunks, then fold the omelette over and slide out

onto a warm plate. Serve immediately with a salad.