Rolled cocktail omelette with ocean trout roe
Prep
45m
Cook
10m
makes
24
Pass around a platter of these gourmet omelettes at your next formal function - they are quick and easy to make and look fabulous, too.
Ingredients (5)
- 4 eggs
- 1/3 cup (80ml) pure (thin) cream
- 1/3 cup chives, chopped
- 1 teaspoon butter
- Sour cream, ocean trout roe (from fishmongers) and dill, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Whisk eggs, cream and chopped chives. Season. Heat butter in a 23cm non-stick frypan over medium heat. Add 1/4 egg mixture and cook, swirling pan to coat base, until just set (don't overcook or it will be hard to roll). Turn out, then repeat to make 3 more omelettes.
-
2.Tightly roll 1 omelette, then roll another around it. Enclose in plastic wrap, twisting ends to seal into a log. Repeat with remaining omelettes. Chill for 30 minutes (up to 4 hours.)
-
3.Remove wrap and slice each log into 12 rounds. Place on a platter, then top each with sour cream and a teaspoonful of ocean trout roe. Garnish with dill.
Reviews
Join the conversation
Log in Register