Clean and wash the spring onions and peppers. Cut both finely. Whisk eggs and milk. Season with salt and pepper.
Heat the fat in a coated pan (approx. 24 cm Ø). Fry the bell peppers and spring onions for 2-3 minutes. Pour egg milk over them. Cover and let it simmer at low heat for about 12 minutes.
Wash the dill and cut it finely, except for a little bit. Mix with honey and mustard. Season to taste with salt and pepper.
Cut the omelette into 6-8 pieces. Garnish with rest of dill. Add salmon and honey-mustard sauce.