In a small bowl whisk together the eggs, the aquavit, and salt and peeper to taste. In an 8-inch non-stick skillet heat the butter over high heat until the foam subsides. Add the egg mixture, reduce the heat to moderate, and cook the mixture until the omelet is just set but still soft and moist. Arrange the smoked salmon on the omelet, sprinkle it with the scallion, and spoon 1/4 cup of the sour cream over it. Cook the omelet for 10 to 15 seconds more, or until the underside is golden, fold it over, and slide it onto a heated platter. Serve the omelet with the bread and the additional sour cream. Serves 2. Gourmet January 1990
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|Serving Size: 1 Serving (1534g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2362 (78%)|
|Amt Per Serving||% DV|
|Total Fat 262.5g||350 %|
|Saturated Fat 126.3g||631 %|
|Monounsaturated Fat 83.4g|
|Polyunsanturated Fat 22.2g|
|Cholesterol 5653.9mg||1740 %|
|Sodium 1768.7mg||61 %|
|Potassium 1715.9mg||45 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 9.7g|
|Protein 158.7g||227 %|
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Calories per serving: 3009
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