Ingredients

• 300ml/10fl oz whole milk
• 100g/3½oz smoked haddock
• preferably Arbroath Smokie haddock
• 100g/3½oz smoked salmon
• 1 bay leaf
• 10 black peppercorns
• 40g/1½oz butter
• 4 free-range eggs
• beaten
• 15g/½oz plain flour
• 50g/1¾oz mature cheddar cheese
• grated
• salt and freshly ground black pepper
• ½ butterhead lettuce
• leaves removed and washed
• ½ head fennel
• thinly sliced lengthways on a mandolin
• 5 radishes
• sliced
• 20ml/¾fl oz French dressing
• 30g/1oz honey
• 2 tbsp white balsamic vinegar
• 50ml/2fl oz vegetable oil
• 1 shallot
• finely chopped
• ½ garlic clove
• thinly sliced
• 1 tsp chopped fresh basil
• 1 tsp chopped fresh thyme leaves
• 1 tsp chopped chives
• 1 tsp chopped fresh parsley

Directions

• For the omelette
• pour the milk into a large shallow pan. Add the smoked haddock
• smoked salmon
• bay leaf and peppercorns. Bring to a simmer. Cook for five minutes
• or until the fish has just cooked through and flakes when pushed gently. Lift the fish out of the pan and set aside to cool slightly before gently flaking
• discarding the skin. Strain the milk into a clean pan.
• Heat a frying pan until medium-hot
• add 1 tablespoon of the butter and the eggs. Cook gently
• stirring with a fork until they just hold together.
• Add half the flaked fish to the top of the omelette. Roll out of the pan onto an ovenproof serving dish and top with the remaining fish.
• Preheat the grill to hot.
• Clean the omelette pan with kitchen paper
• return to the heat and melt the remaining butter. Add the flour and cook stirring well for two minutes. Gradually add the reserved milk
• whisking all the time until it forms a smooth sauce. Season with salt and pepper. Pour the sauce over the top of the omelette and scatter with the cheese. Place under the grill for 3-5 minutes
• or until golden-brown and bubbling.
• Meanwhile for the salad
• mix all of the salad ingredients together in a large salad bowl.
• For the dressing
• combine all of the dressing ingredients in a blender until smooth. Just before serving
• pour some of the dressing over the salad and toss. Any leftover dressing can be kept in the fridge for a few days.
• To serve
• put the omelette in the centre of the table and place the dressed salad alongside.