Smoked salmon cream
Combine the crème fraîche, salmon, capers, lemon zest and juice, season. Cover and chill the cream.
Mix the flour, salt and baking powder in a bowl. Whisk together the crème fraîche, butter, egg yolk and water, whisk into the mixture. Beat the egg white with the salt until stiff, fold in carefully.
Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to make omelettes approx. 4 cm in diameter. Reduce the heat. Once the undersides are cooked they will no longer stick to the pan. Turn the omelettes, finish cooking and then keep warm. Spread the smoked salmon cream over the omelettes, top with smoked salmon.