Difficulty:[usr 2]
Cook the potatoes with their skins in salted boiling water
Cut the salmon and peeled potatoes into small cubes
Peel the pippin apples, cut them into small cubes, sprinkle with lemon juice, sprinkle with salt
Beat the eggs vigorously in a terrine, when they are foamy, add the cream a little salt and pepper, whisk again lightly.
Put the pan to heat in the fireplace, a reasonable distance from the fire. Add the salmon to the eggs, then the chives, the apples and the potatoes.
The right temperature and the right lubrication depend on the success of the omelette.
When the pan is hot, grease it with the piece of bacon poked at the end of a fork. Pour in the omelette all at once.
Stir constantly until it starts to set.
Leave it out of the heat for 1 to 2 minutes, depending on whether you like it runny or well-done.
Quickly flip it over onto a serving platter.
Buff it with a piece of butter, pricked with the end of a fork, and serve immediately.
