Slice the smoked salmon into thin shreds, zest the lemon, coarsely chop the capers and slice the red onion horizontally into thin wedges. Set these ingredients aside.

Finely chop the dill, and combine it with the Dijon mustard and low-fat cream and mix well.

In a medium-sized bowl, gently beat the eggs and add the dill, mustard and cream mixture. Grind in some fresh black pepper and mix well.

Bring a large, non-stick frying pan to a medium heat, and add the olive oil and butter. As they start to heat up and melt, add the onion, lemon zest and dill and cook until they start to soften.

Then, add the shredded smoked salmon and cook gently and mix well. The colour of the salmon will rapidly turn from a darker to softer pink. At this stage, make sure that all ingredients are evenly spread out over the bottom of the pan. Give the egg mixture a final whisk, and pour into the pan.

Leave the pan on a medium heat for 3-4 minutes, until the bottom of the omelettte starts to firm up. The next step depends on if you have a chef's torch at your disposal.

If you have a chef's torch, then let the fun begin. With the bottom of the omelette still cooking, fire up the chef's torch and scorch the top. Very quickly, the top will start to blister, and the liquid top will start to firm up. Continue until the top of the omelette is browned/scorched on top and firm to the touch.

If you are not a budding pyromaniac like me and do not have a chef's torch, no worries. Instead, fire up the grill to a medium setting and place the pan underneath. Keep an eye on it as the top of the omelette will start to bubble and blister quickly. Once the top has a firm texture, remove.