Two of brunch’s favourite dishes combine to create one delicious delicacy that’s sure to impress your guests. Don’t be intimated by the artistry – this dish is very easy to make! Ready in less than 30 minutes and full of flavour and presentation flair, omelette roll with smoked salmon is perfect for entertaining.
Recipe by Alida Ryder
Omelette roll with smoked salmon
- 5ml (1 tsp) butter, for frying
- 4 extra-large eggs
- 30ml (2 tbsp) fresh cream
- 2,5ml (½ tsp) salt
- freshly ground black pepper, to taste
- 100g cream cheese, softened
- 50g smoked salmon ribbons
- handful fresh wild rocket
- lemon wedges, to serve (optional)
Heat a large non-stick frying pan over medium heat and add a teaspoon of butter.
Whisk the eggs in a bowl with the cream, salt and pepper. Pour the egg into the pan. You want a thin omelette so if your pan isn’t big enough, this mixture will make two rolls. Cover with a lid and cook until the egg is pale yellow and firm.
Carefully slide the omelette from the pan onto a wooden board and allow to cool slightly.
Cover the omelette with the cream cheese then top with smoked salmon and rocket. Roll up tightly, slice and serve with lemon wedges.