OUR RECIPES

Browse through our amazing Breco Recipes by Jenni Morris

Smoked Salmon and Cuccumber Filled Herb Omelette

INGREDIENTS

  • 5 eggs

  • 1/4 c finely chopped fresh coriander, mint, dill and parsley (with stalks)

  • Pinch of salt

  • Coarse black pepper

  • Sunflower oil or olive oil for frying

THE FILLING:

  • 2 x 80g Breco packet smoked salmon

  • 20cm Cucumber

  • 60 ml Mayonnaise

  • 1 tsp chopped dill

  • 1 spring onion with top finely chopped

  • 1 tsp lemon juice

  • Freshly ground black pepper

  • Finely grated zest of 1 small ripe lemon

  • METHOD:

  • Mix filling ingredients together in a small bowl and place in the fridge until needed

  • Whisk the eggs in a bowl and add the chopped herbs

  • Add a pinch of salt and ground black pepper

  • Heat a 20cm frying pan until smoking hot, add 1ml sunflower oil and turn the heat halfway down

  • Pour 35ml of the egg and herb mixture into the pan and coat evenly

  • As soon as the egg mixture is cooked, loosen the sides and remove from the pan with a plastic spatula

  • Place the pancake herb side down on a baking paper and cool down


  • FINALLY:

  • Trim the edges of the cucumber, quarter it and remove the seeds

  • Cut in batons of 5cm length and 0.3cm thickness

  • Cut the salmon into slices of 2.5cm widths and divide into 6 portions

  • Coat each pancake with 7.5 ml of the mayonnaise mixture ensuring the sides are covered as well, this will seal the pancake when rolled.

  • Place the sliced salmon 1cm away from the edge and top with two pieces of cucumber placed next to one another.

  • Flip the pancake edge over the mixture and then roll tightly into the shape of a cigar.

  • When the six pancakes are done, trim the edges neatly, maintaining an even size.

  • Cut in half at an angle and place on a plate standing upright next to each other.

  • Garnish with a sprig of coriander or dill and some fresh mint.

  • © Jenny Morris