Rolled Omelet with Smoked Salmon, Cream Cheese and Dill

Beat the eggs with the cream and black pepper until the mixture is a uniform yellow. Omit salt, as the smoked salmon and capers already bring plenty of saltiness.

Stir the cream cheese with finely chopped dill, some lemon zest, and a few drops of lemon juice until spreadable.

Melt the butter in a frying pan of about twenty-four centimeters over medium-low heat. Pour in the egg mixture, tilt the pan so it spreads evenly, and let the omelet gently set without stirring. Keep the heat really low: an omelet cooked too quickly becomes brown and rubbery, while it remains silky smooth on low heat.

Remove the pan from the heat as soon as the top is still slightly glossy and barely moves. The residual heat will finish cooking it in half a minute.

Slide the omelet onto a cutting board and spread the dill cream cheese over the entire surface. Lay the slices of smoked salmon on top and roll it up tightly from the long side.

Slice the roll diagonally into thick pieces and place them on a bed of lamb's lettuce. Scatter the capers and some extra dill on top and squeeze lemon juice over it. Three eggs with salmon and cream cheese provide over twenty-five grams of protein and plenty of fat, without any significant carbohydrates.