Rolled cocktail omelette with ocean trout roe

title="Rolled cocktail omelette with ocean trout roe"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Rolled-cocktail-omelette-with-ocean-trout-roe.jpg" srcset="https://img.taste.com.au/hC00y5Oy/w720-h480-cfill-q80/taste/2016/11/rolled-cocktail-omelette-with-ocean-trout-roe-52523-1.jpeg 720w, https://img.taste.com.au/3iMa5hVU/w643-h428-cfill-q90/taste/2016/11/rolled-cocktail-omelette-with-ocean-trout-roe-52523-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Rolled cocktail omelette with ocean trout roe"
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(3) Rate it

• 0:45 Prep


• 0:10 Cook


• Makes 24


• Capable cooks

Pass around a platter of these gourmet omelettes at your next formal function - they are quick and easy to make and look fabulous too.

Featured in
Celebrations, Egg recipes

Ingredients

• 4 eggs


• 1/3 cup (80ml) pure (thin) cream


• 1/3 cup chives, chopped


• 1 teaspoon butter


• Sour cream, to serve


• Ocean trout roe (from fishmongers), to serve


• Dill, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Whisk eggs, cream and chopped chives. Season. Heat butter in a 23cm non-stick frypan over medium heat. Add 1/4 of the egg mixture and cook according to master recipe (see related recipe) until just set (don't overcook or it will be hard to roll. Turn out, then repeat to make 3 more omelettes. 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.) 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.
  
  
  

• Author: Valli Little


• Image credit: Steve Brown


• Publication: delicious.

Source: taste.com.au