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Omelette Roll with Smoked Salmon

Category: food

Method

1.  For the omelettes: Beat together the eggs and milk in a large measuring just with plenty of salt and pepper to taste.

2.  Melt a few cubes of butter in a large non-stick frying pan. Pour in about one-quarter of the beaten egg and tilt the pan to coat the surface evenly. Cook until set, turning once, about 2-3 minutes.

3.  Slide out of the pan and keep warm under aluminium foil. Repeat step 2 for the three remaining omelettes, using roughly the same amount of beaten egg as used for the first omelette.

4.  To assemble: When ready to assemble, spread the omelettes with crème fraîche before covering with smoked salmon, tearing the pieces to fit as needed. Drizzle over some lemon juice.

5.  Top with a thick layer of rocket leaves before carefully rolling the omelettes into thick sausage shapes.

6.  Cut across them into 2.5 cm | 1" thick slices before serving.

  • Serves: 4
  • Time needed: 25 minutes
  • Difficulty Easy


Ingredients

  • For the omelettes:
  • 8 large eggs
  • 100 ml milk
  • 2 tbsp butter, cubed
  • salt
  • Freshly ground black pepper
  • To assemble:
  • 250 g | 1 cup crème fraîche
  • 10 - 12 smoked salmon slices
  • 1 lemon, juiced
  • 100 g | 4 cups rocket, washed, dried, and

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