Monday, July 20, 2009

Smoked salmon & dill roll

I had inheritted a whole block of smoked salmon from Tassal at the Sydney good food and wine show. A block of salmon, can I say that? Smoked salmon is hardly a staple pantry ingredient but with this quantity around, I feel that I have the privillige to exhaust every known recipe without fear, but when it comes to naming names... what exactly could I do with smoked salmon apart from old bagel, cream cheese and smoked salmon? Or Salmon tossed around in salad, or pasta dish? For once, I put on my eye cover, resist the temptation of Google search and hey, what about an sushi like egg roll with salmon and its classic best friend dill and cream cheese? Alright so that took a little bit more than just voila, I meditated over lunch. It helps that I have a tonne of eggs that I want to get rid of and I'm attempting another go at making creme caramel.

I think this is as simple as it would get. You'll need
  • one whole egg
  • two egg whites (or you could just add a whole egg into this)
  • 1 spring of dill, chopped
  • 1 teaspoon of cream cheese

Mix the eggs together and season with salt and pepper. Heat an oiled frying pan and laddle about 2 tablespoons of the egg mixture, topping it with smoked salmon after carefully spreading the egg mixture evenly on the pan. After adding the salmon, add another 2 tablespoons of egg mixture and sprinkle dill. Fry the egg on one side for about 5 minutes on medium heat, then flip carefully and remove from fire after another 2 minutes or so. While still hot, spread cream cheese mixture on the omellete, roll up and sliced into four. Garnish with mayonaisse and dill sprig or you could also top it with caviar if your budget allows. Bon apetit!

1 comment:

Yoco said...

This looks too easy to be true!!
I'm gonna try it this weekend!