Another one from my finger food lunch party... this was a last minute addition to my pre-planned menu. Again, I got the recipe from The Essential Fingerfood cookbook which was my bible for the event.
Even though I threw the components together on the morning (and I can admit the presentation is far from ideal), these tidbits of salmony goodness were uber tasty and I got plenty of compliments.
Smoked Salmon and Cream Cheese Omelet Rolls
Makes approx 36 bite-sized portions
- 6 eggs
- 3 tsp cornflour
- 125g spreadable cream cheese
- 2 tbsp chopped pickled ginger
- 2 tbsp chopped fresh chives
- 200g sliced smoked salmon, chopped
1. Beat 1 egg in a bowl with 1 tsp water and 1/2 tsp of cornflour. Season.
2. Heat a frying pan and brush it lightly with oil. Add the egg and cook over medium heat until lightly set. Cool in the pan for 2min, then carefully slide out onto a clean, flat surface with the uncooked side upwards. Set aside to cool Repeat with the remaining eggs to make 5 more omelets.3. Mix together the cream cheese, ginger, chives and salmon. Season with black pepper.4. Spread this mixture on each omelet.5. Roll the omelets up firmly but gently. Chill in plastic wrap for at least 3 hours.
6. Using a sharp knife, cut the rolls into 2cm slices.
I used my sandwich press to make the omelets and sort of mashed together the ingredients for the filling without much regard for quantities. The rolls were really munchy and like I said, I got the most compliments for this item.
These salmon rolls can be made a day in advance if you keep them stored in the refrigerator.
Salmon and cream cheese go together like cheese and crackers. It's a winning combination. The result is something that's great to munch on, easy to pull together and hints at 'class'.