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Categories:Viewed: 24 - Published at: 6 months ago
Ingredients
- 8 None eggs
- 2 tbsp milk
- 1/3 cup sour cream
- 1 tbsp fresh dill, chopped
- 1 None cucumber, sliced into thin ribbons
- 7 oz smoked salmon slices
- 2 oz watercress
- 1 None apple, finely sliced
- 1 tbsp extra-virgin olive oil
- 2 tsp lemon juice
Method
- Whisk eggs and milk together and season. Lightly oil an 8 inch frying pan and place over medium heat. Pour 1/4 egg mixture into pan, swirl to coat and cook for 1-2 mins, until golden underneath. Transfer to a plate and repeat with remaining egg mixture.
- Spread sour cream and dill over 2 omelettes. Top with cucumber slices then top remaining omelettes. Arrange salmon over top then roll up and wrap in plastic wrap, twisting ends to seal. Chill until ready to serve.
- To serve, toss watercress and apple with olive oil and lemon juice. Season to taste. Trim ends of omelette packages, remove and discard plastic wrap. Slice each roll into 6 pieces and serve with watercress salad.
