Salmon Omelet Roll Appetizers

Looking for an easy appetizer to serve your guests? Look no further! This salmon omelet roll can be made in under 30 minutes.

On top of being delicious, this recipe is also a healthy and keto-friendly alternative. Really, everyone will love this quick amuse-bouche!

Whether you say omelet or the more fancy omelette, these easy bites can be made the day before and served to your guests in a minute.

Serves

1 omelet roll (6-8 servings)

Ingredients

• 2 eggs

• 1 tbs olive oil

• 3 tbs sour cream

• 1 handful spinach

• 2 tbs fresh dill

• 1/2 tbs lemon zest

• 1/4 red onion

• 2,5 cm (1 inch) piece cucumber

• 1-2 smoked salmon slices (enough to cover 3/4 of your omelet)

• Salt and pepper (to taste)

Tools

Non-stick frying pan

Mixing bowls

Zester

Plastic wrap

Instructions

Make an omelet

1. Crack your eggs and pour the egg yolks and egg whites into a small mixing bowl. Add pepper and salt to taste. Start beating the eggs until the whites and the yolks are nicely combined.

2. Preheat your frying pan on the stove on medium-high heat. Add olive oil to the pan.

3. Once the olive oil is heated, pour the egg mixture into the frying pan. Make sure the mixture is evenly distributed and you get a nice even, thin layer.

   Let the egg mixture sit while it cooks. Don’t stir or touch the surface. The omelet will serve as a wrap. You want a fluffy or dense ‘blanket’ to hold your ingredients.

4. Once the egg is no longer runny and has set nicely, you can take it off the heat. Carefully slide the omelet onto a plate or gently scoop it out with a spatula.

Make your dressing

1. Add the sour cream, spinach and dill to a separate (deep) mixing bowl. Grate your lemon zest on top. Add pepper and salt to taste.

2. Use a hand blender to mix all the ingredients together until you get an even consistency.

   Make sure the dressing is not too runny. If necessary you can add more spinach until the dressing has a nice creamy consistency.

3. Spread an even, thin layer of dressing over your omelet with a spoon. Cover the entire omelet except for the last inch at the bottom.

Garnish your omelet roll

1. Dice the red onion and cucumber into very fine cubes. Otherwise you’ll have big chunks sticking out of the omelet roll once you start rolling it up.

2. Scatter the diced onions and cucumbers over the part of the omelet that is covered in the dressing.

Start rolling!

1. Tightly roll up the omelet with its toppings. Start rolling at the top that is covered in dressing.

2. Place the roll in the middle of a rectangular piece of plastic wrap. Fold one side over the roll until it’s covered. Gently fold the plastic wrap around the omelet roll. Start twisting both ends of the plastic wrap in opposite directions to secure the sausage tightly.

3. Let the omelet roll set in the fridge for at least an hour. You can even make this the day before.

How To Serve

• With a sharp kitchen knife cut the omelet roll into even slices of about 2,5 cm (1 inch) thick.

• Serve on a platter or on appetizer serving spoons.

Your Turn!