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Recipe

Smoked salmon omelette rolls

Brunch, light lunch or a snack for a party, these salmon omelette rolls are also gluten-free.

May 29, 2014 2:00pm
  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Smoked salmon omelette rolls
  • 8 eggs
  • 2 tablespoon milk
  • 1/3 cup sour cream
  • 1 chopped tablespoon dill
  • 1 sliced into thin ribbons cucumber
  • 200 gram smoked salmon slices
Salad
  • 2 cup picked watercress
  • 1 finely sliced apple
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoon lemon juice

Method

Smoked salmon omelette rolls
  • 1
    In a large jug, whisk eggs and milk together. Season to taste.
  • 2
    Spray a 20cm frying pan with oil and place over a medium heat. Pour one-quarter egg mixture into pan, swirling to coat. Cook 1-2 minutes, until golden underneath. Transfer to a plate and repeat with remaining egg mixture.
  • 3
    Spread one omelette with half combined sour cream and dill. Top with half cucumber slices and another omelette. Cover with half salmon slices. Roll up to enclose and wrap in plastic wrap, twisting ends to seal. Repeat with remaining ingredients. Chill until required.
  • 4
    In a serving bowl, toss watercress and apple together with oil and juice. Season to taste.
  • 5
    Trim ends of orneletbe parcels and remove and discard plastic wrap. Slice each roll into six rounds. Serve with salad.

Notes

For a cheat's version, replace omelettes with ready-made frozen crepes or mountain bread.

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