First make the filling sauce by mixing mayonnaise, dill, spring onion, lemon juice, pepper and zest together in a small bowl and place in the fridge until needed.

Next make the omelettes by whisking the eggs in a bowl and adding the chopped herbs. Add a pinch of salt and ground black pepper. Heat a 20 cm frying pan until smoking hot, add 1 ml oil and turn the heat halfway down. Pour 35 ml 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 omelette herb side down on a baking paper and cool down.

Finally, put the dish together. Trim the edges of the cucumber, quarter it and remove the seeds. Cut in batons of 5 cm length and 0.3 cm thickness. Cut the salmon into slices of 2.5 cm widths and divide into 6 portions. Coat each omelette with 7.5 ml of the mayonnaise mixture, ensuring the sides are covered as well – this will seal the omelette when rolled. Place the sliced salmon 1 cm away from the edge and top with two pieces of cucumber placed next to one another. Flip the omelette edge over the mixture and then roll tightly into the shape of a cigar. When the six omelettes 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.