These smoked salmon rolls may be assembled a day ahead of time, covered with plastic wrap and refrigerate until required. Serve at room temperature.
Salmon is a source of omega 3 fatty acids, which believed to help prevent heart diseases, high blood pressure, and rheumatic conditions. Our bodies cannot manufacture omega 3 which play an essential role in body’s metabolism.
Ingredients Of Smoked Salmon Rolls
- 3 eggs
- 3 tsp. water
- 2 tsp. corn flour sifted
- Olive oil for brushing
- 250 gm. soft cream cheese, at room temperature
- 1 tbsp. chopped pickled ginger
- 2 tbsp. chopped fresh chives
- 100 gm. sliced smoked salmon, chopped
- Black pepper to taste
- Salt to taste
Method Of Smoked Salmon Rolls
- Beat an egg in a small bowl with 1 tsp. of water, half tsp. of corn flour, and season with salt and pepper.
- Heat a non-stick pan and brush it lightly with oil. Add the egg mixture and cook on medium heat, drawing the outside edges of the egg mixture into the center with the spatula, until mixture is lightly set. Allow the omelet to cool in the pan for 2 minutes, then carefully slide out onto a clean, flat surface with the uncooked side upwards.
- Repeat the process with the remaining eggs, water, and corn flour to make 2 more omelets.
- Place each omelet on a sheet of non-stick baking paper, on a flat work surface. Divide the cream cheese among 3 omelets, spreading gently over the surface of each, taking care to avoid tearing them.
- Sprinkle with pickled ginger, chives and salmon and then season, to taste, with black pepper.
- Roll each omelet gently but quite firmly, using the paper to help pull the roll towards you.
- Refrigerate the rolls, covered, for at least 3 hours.
- Using a sharp knife, cut the rolls in 2 cm slices, discarding the uneven ends.
- Serve with fresh parsley sprig or garnish of your choice.