2) Toss the cucumber, vinegar and 1 tbsp of the olive oil together. Season with salt and pepper and set aside.
3) Warm a medium nonstick omelette pan over a medium-low heat. Whisk the egg whites in a large bowl until foamy and doubled in volume; season with salt and pepper and whisk in the dill. Add the remaining 1 tbsp olive oil to the skillet. Pour the whites into the skillet and swirl to cover entire skillet. Cook, without stirring, until the whites are almost set and light brown on the bottom, about 3 minutes.
4) Place the pan under the grill and cook until the omelette sets and begins to brown, about 30 seconds.
5) Spoon half the cucumber salad onto half of the omelette and fold the omelette over the filling. Transfer the omelette to a serving platter and scatter the remaining cucumber salad on top. Serve with the smoked salmon on the side.
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