Smoked Salmon & Rocket Omelette Rolls

bowl Serves 20 rolls


  • 8 eggs
  • 2 tbsp chopped chives
  • 2 tbsp chopped dill
  • salt and pepper
  • oil spray
  • 200 g packet smoked salmon slices or shavings
  • 125 g mascarpone
  • 2 cups rocket
  • 2 tbsp capers
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  • Place two of the eggs, about 1½ teaspoons each of chives and dill, and salt and pepper into a small bowl. Whisk until combined.

  • Spray a 22cm non-stick frying pan with oil spray and heat over a medium to low heat. Add the egg mixture and swirl to coat the bottom of the pan.

  • Cook for 1-2 minutes, or until the omelette is golden underneath and almost set on top. Flip and cook for another 10 seconds to set the egg. Slide the omelette onto a plate.

  • Repeat with the remaining omelette ingredients, until you have 4 omelettes.

  • Place one omelette on a board, golden-side down. Spread with 2-3 tablespoons mascarpone. Top with a quarter of the salmon, half a cup of the rocket leaves and sprinkle with a quarter of the capers. Roll up the omelette like a Swiss roll.

  • Repeat with the remaining omelettes and filling ingredients. Trim the ends and cut each omelette into 5 rolls.

  • Courtesy of Food Magazine.

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