Omelette roll filled with salmon and vegetables

Ingredients

• 1 Carrot
• 2 Spring Onions
• 2 Tomatoes
• 1 tbsp Vegetable oil
• 80 g smoked salmon (slices)
• 50 g crème fraîche
• Salt
• pepper (from grinder)
• 100 g mixed herbs (e.g., parsley, chives, sorrel and dill)
• 6 Eggs
• 4 tbsp whipping cream
• 50 g grated Gruyère cheese
• 2 tbsp Vegetable oil

Instructions

1. 1.

   Peel the carrot and grate finely. Wash, trim and slice the spring onions into thin rings. Wash the tomatoes, quarter them, remove seeds and dice small. Sauté the carrot with the spring onions in hot oil for 1-2 minutes, then remove from heat. Cut the salmon into strips. Mix the cooled vegetables with the tomatoes and crème fraîche, add the salmon, and season with salt and pepper.

2. 2.

   Rinse the herbs, shake dry, pluck leaves and finely chop. Beat the eggs with the cream, herbs and cheese. Season with salt and pepper. In a non‑stick pan, pour 1 tbsp of hot oil and cook two omelettes one after another, each side 1-2 minutes until golden brown. Remove from pan and spread the salmon‑vegetable filling on each omelette. Roll up, slice into rounds and serve warm.