Start with the filling: combine the crème Fraiche and salmon (which you can break up into smaller pieces) in a small bowl. Add the chopped dill and mix well to combine.

Whisk the eggs and cream together in a large bowl. Season with salt and ground white pepper.

Make one omelette at a time. Melt half the butter in non-stick pan and pour in half the whisked egg mixture. Gently cook the omelette over moderate heat until you can see it will be easy to lift (check by sliding a silicone spatula around the edges).

Lay a slice of cheese on one side of the omelette and cover with half the salmon mixture. Very gently fold the omelette in half to cover the mixture and leave on the moderate heat for an additional minute to warm the filling through.

Remove and set aside, repeating the process with the remaining egg and filling.

Serve garnished with a tablespoon crème Fraiche and another sprig of dill.