- 4 eggs
- 2 teaspoons corn starch
- 80g cream cheese
- 1 tbsp inlaid ginger, shredded
- 1 tbsp fresh chives, shredded
- 120g salmon, shredded
- Pepper and salt
- 2 tbsp oil
- Some parsley as garnish
Mix 1 egg with a teaspoon of water and half a teaspoon corn starch. Add pepper and salt as you like. Heat a pan and grease it with some oil.
Bake the egg-mixture on a medium fire. Push the edges to the centre until the egg solidifies. Turn off the fire and leave the omelette to cool for 2minutes.
Carefully place the omelette with the baked side downwards on a clean worksheet. Let it cool some more. In the meanwhile, bake the other 3 eggs the same way.
Place each omelette on some bakery paper on a smooth surface. Distribute the cream cheese over the 4 omelettes and spread it out evenly. Sprinkle the salmon, some ginger and chives over the eggs. To finish, sprinkle some ground (black) pepper over the omelettes.
Roll each omelette carefully but tightly using the bakery paper. Wrap the rolls in foil and store them in a cool place for at least 3hours.
Remove the uneven tips from the omelettes, then cut them into slices of ± 2cm thick. Place the rolls on a plate, garnish with parsley.
The rolls can be made in advance, but only cut them into slices right before serving them.
|per 100g||per portion|
|Dietary Fiber (g)||0||0|