Helen RandellSmoked Salmon Rolls
January 13th 2009 09:43
Smoked Salmon Rolls - makes approx 36
6 eggs
3 teaspoons cornflour
125g cream cheese
2 tablespoons picked ginger
2 tablespoons snipped chives
200g smoked salmon chopped
Beat one egg in a bowl with 1 teaspoon water and 1/2 teaspoon of the cornflour and season. Heat a frying pan and brush it lightly with oil. Add the egg and cook over medium heat, drawing the edges of the mixture into the centre with a spatula until the mixture is lightly set. Cool in the pan for 2 minutes, then carefully slide out onto a clean plate.
Set aside to cool. Repeat the process with remaining eggs.
Place each omlette on a sheet of baking paper on a flat surface. Divide the cream cheese among the omlette, spread over each. Sprinkle with the pickled ginger, chives and salmon and then season with black pepper.
Roll each gently but firmly, using the paper to help pull the roll towards you. Chill, wrapped in glad wrap for at least three hours.
Using a sharp knife, cut the rolls into 2cm slices, discarding the uneven ends. Garnish with parsley.
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