Peter suggests that you can use hot-smoked or cold-smoked salmon and that the goat's cheese can be replaced with most other cheeses. I've been using offcuts of cold smoked salmon and have tried the recipe with goats cheese and also with a farmhouse cheddar.
Crack the eggs into a bowl. Add the parsley and the cold water. Season with salt and pepper and use a fork to beat the eggs. Peter suggests 'for barely 4 seconds to break the yolks'. I probably beat a little more, just because I don't like any of the white not to be mixed in.
Place a 15-24cm frying pan over a medium high heat
Add half the butter and when it begins to sizzle pour in half the eggs. Peter suggests swirling it around a bit and using a spoon or spatula to bring the set outer egg into the centre until it starts to set. I tend to let the whole thing set in the pan a little, then drawn in the edges and tip the liquid egg under until I have a nearly set mixture
Lay half the salmon and half the cheese across the centre and leave for 5 seconds. Fold over one edge then, if you can, gently flip the omelette over. Again, I tend to cheat and fold both edges up before flipping - with a slightly smaller pan I'd follow Peter's instructions to the letter, but my pan is on the large side for an omelette and I find my method is manageable.
Slid onto a hot plate and repeat to cook the second omelette.
Serve with hot buttered toast for brunch. I've been enjoying mine for supper with a little salad or with fresh asparagus. It's up to you, just don't add anything too overpowering because you'll find that you have a perfect combination of flavours already.