Ingredients
- 3 eggs
- 3 teaspoons water
- 1½ teaspoons cornflour, sifted
- light olive oil, for brushing
- 250 g (8 oz) soft cream cheese, at room temperature
- 1 tablespoon chopped pickled ginger
- 2 tablespoons chopped fresh chives
- 100 g (3⅓ oz) sliced smoked salmon, chopped
- freshly ground black pepper
Method
1. Beat an egg in a small bowl with 1 teaspoon of the water, half a teaspoon of the cornflour, and season with salt and pepper.
2. Heat a non-stick omelette pan and brush it lightly with oil. Add the egg mixture and cook over medium heat, drawing the outside edges of the egg mixture into the centre with a spatula, until mixture is lightly set. Allow the omelette to cool in the pan for 2 minutes, then carefully slide out onto a clean, flat surface with the uncooked side upwards. Set aside to cool further. Repeat the process with the remaining eggs, water and cornflour to make two more omelettes.
3. Place each omelette on a sheet of non-stick baking paper, on a flat work surface. Divide the cream cheese among the three omelettes, spreading gently over the surface of each, taking care to avoid tearing them. Sprinkle with the pickled ginger, chives and salmon and then season, to taste, with the freshly ground pepper. Roll each omelette gently but quite firmly, using the paper to help pull the roll towards you. Refrigerate the rolls, covered, for at least 3 hours.
4. Using a sharp knife, cut the rolls into 2 cm (½ inch) slices, discarding the uneven ends. Serve with fresh parsley sprigs or a garnish of your choice.
