Alive and Cooking

Flat Rolled Salmon Omelette

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(Serves 2)
4 eggs
100g smoked salmon
2 small salad onions, peeled
¼ bunch of dill, chopped
Handful of peeled broad beans
2 tomatoes
50ml cream
Splash of white balsamic vinegar
Splash of extra virgin olive oil
1 tsp pepper


Into a saucepan of boiling water, blanche the twice peeled broad beans, tomatoes and salad onions, for aprrox. 30 seconds.

Remove from saucepan. Peel the tomatoes and deseed.

Finely chop the salad onions, chop the tomatoes and place into a mixing bowl with the broad beans, dill, white balsamic vinegar, pepper and extra virgin olive oil.

In a separate bowl, whisk the eggs, and cream together until smooth.

Heat a non stick fry pan, cook into flat, thin omelettes.

Place on a piece of salmon and spoonful of tomato/ onion/ broad bean mixture and roll.

Flat Rolled Salmon Omelette