Omelette rolls with smoked salmon and spinach

Ingredients

• 12 eggs
• 30 g whipping cream
• Salt
• white pepper (ground)
• 3 tbsp butter
• 40 g Baby spinach
• 40 g whole blanched and peeled almonds
• 4 chives stalks
• 200 g smoked salmon (in slices)

Instructions

1. 1.

   Whisk the eggs with the cream, season with salt and pepper. Heat a little butter in a non‑stick pan and cook four thin omelettes for about 2 minutes on each side. Drain on kitchen paper.

2. 2.

   Wash, dry, and cut the baby spinach into strips. Chop the almonds and toast them in a dry pan. Blanch the chives by dipping them in boiling water for 10–15 seconds, then shock in ice water. Drain on kitchen paper.

3. 3.

   Lay the omelettes flat on a work surface, top with smoked salmon, spread the spinach over the salmon, roll each omelette into a tight cylinder, and gently tie with chives. Sprinkle with toasted almonds.