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Recipes > Wraps > Smoked salmon rolls >>
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Smoked salmon rolls
1 pkt of Mountain Bread™
8 eggs
3 tsp cornflour
125gm sour cream
2 tbsp chopped pickled ginger
2 tbsp chopped fresh chives
200gm smoked salmon, chopped
1 Combine the sour cream, pickled ginger, fresh chives and smoked salmon in a bowl then set aside.
2 Beat one egg in a bowl with one teaspoon of water and a half teaspoon of corn flour.
3 Heat frying pan and brush it lightly with oil. Cook each egg over medium heat, drawing the outside edges of the mixture into the center with a spatula, until the mixture is set. Carefully slide out onto a clean flat surface with the uncooked side upwards. Set aside to cool. Repeat with the remaining eggs.
4 Spread the sour cream mixture over each sheet of Mountain Bread™, then place each omelet on top. Roll tightly but firmly using the paper to help pull the roll towards you. Wrap in plastic and chill for at least 3 hours.
5 Cut the rolls into 2cm slices, and discard the uneven ends.
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