Smoked Salmon & Rocket Omelette 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
How to Chop Herbs
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.