Salmon Spinach Rolled Omelette

I've been meaning to post this for a long time and now finally found the time. Last time I served it on Easter 2014 when I took this quick shot (time flies!). I remember it was a very warm spring day (warmer than now despite it's summer (so-called)).

Salmon Spinach Rolled Omelette

appr. 12 pieces

100 g all-purpose flour
1 tsp salt
(black pepper)
350 ml milk
2 eggs
100 g (frozen) spinach, thawed

300 g warm-smoked salmon
200 g crème fraîche
a small red onion, diced
1-2 tsp mustard, preferably Dijon 
fresh dill, chopped (save the prettiest twigs for decoration)
lemon juice
black pepper

To decorate, optional:
crème fraîche
black pepper, freshly ground
lemon wedges or sectors

Warm up the oven to 200 C. Measure flour, salt (and pepper) to a mixing bowl. Mix with the milk. Add eggs and thawed spinach. Bake on a baking paper covered baking tray (20x30 cm) for appr. 30 minutes. You can brush the paper with some oil to help remove the paper later (the proteins in eggs can coagulate quite stickily to it!). If the surface browns too quickly, you can cover the omelette with a baking paper. Once it's ready, remove from the oven and flip over to a new baking paper. Remove the old baking paper carefully. Leave to cool completely.

Meanwhile, prepare the filling: flake the salmon and remove any remaining bones. Mix with other ingredients, add salt if needed. 

Spread the filling on the omelette and roll it to a tight scroll with the help of the baking paper underneath. Let the roll rest in fridge until served (preferably 3-4 hours at least). You can decorate either the whole roll (cut the ends) or cut it to equal-sized pieces and decorate the pieces with a dollop of crème fraîche (or you could pipe it too), and garnish them with ground black pepper and a lemon wedge/sector.

Adapted from:

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