1/2 cup Pacific Harvest Karengo fronds
12 eggs
2 teaspoons Thai fish sauce
Pacific Harvest Smoked Salt and pepper
1 tablespoon oil
2 spring onions, chopped
300g salmon fillet, poached & flaked
1 teaspoon sesame oil
Fresh coriander, chopped

Make 4 omelettes, each one flavoured with 1/2 teaspoon of fish sauce and seasoned to taste. Keep warm. Heat oil in a frying pan and cook spring onions until softened. Add salmon, karengo and sesame oil and cook 1 minute. Season to taste. Divide mixture between omelettes and roll up. Sprinkle with coriander and serve.