Sesame Foam Omelette
Wash spinach, shake dry, chop and mix with cream cheese and wasabi paste. Clean lettuce, wash and shake dry. Mix vinegar and sugar. Add 4 tablespoons of oil. Season to taste with salt and pepper.
Separate eggs and beat egg whites with 1 pinch of salt until stiff. Sift flour over the top and fold in loosely with the egg yolks. Heat 2 tablespoons of oil in two frying pans (16 cm Ø). Sprinkle 2 tsp sesame seeds in each pan, spread about half of the egg mixture in the pans and bake until the undersides are golden brown. Carefully turn and bake over low heat for 2-3 minutes until done and keep warm in preheated oven (electric oven: 100 °C/ convection oven: 75 °C). Process remaining egg mixture into omelets in the same way.
Spread finished omelettes with cream cheese, top with salmon and fold together. Mix salad with vinaigrette and arrange on plates with omelets. Garnish with cress.