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Omelettes with salmon
1 h active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 542
  • Fat about 29g
  • Carbohydrates about 42g
  • Protein about 29g
This is needed
This is needed for 4 people
Omelette batter
  • 200 g light spelt flour
  • 2 dl sparkling mineral water
  • 4 egg
  • 0.25 tsp salt
  • 2 dl milk water (1/2 milk, 1/2 water)
  • 0.25 dl olive oil
  • 3 tbsp honey mustard
Omelettes
  • a little olive oil
  • 0.5 bunch flat-leaf parsley, leaves torn off
  • 0.5 bunch dill, leaves torn off
Filling
  • 150 g cream cheese
  • 2 tbsp lemon juice
  • 0.25 tsp salt
  • 3 tbsp honey mustard
  • 0.25 tsp Tasmanian pepper
  • 0.5 bunch dill, finely chopped
  • 0.5 bunch flat-leaf parsley, finely chopped
Rolls
  • 200 g smoked salmon, sliced
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And that's how it's done
And that's how it's done
Omelette batter
Mix the flour and salt in a bowl, create a well in the middle. Whisk the milk, water, mustard, eggs and oil, gradually pour into the well while whisking, continue whisking until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.
Omelettes
Heat the oil in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Scatter a few herbs on top. Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette and finish cooking, then remove. Repeat these steps with the remainder of the batter.
Filling
Combine the cream cheese with all the other ingredients up to and including the pepper, mix in the herbs.
Rolls
Spread the filling over the omelettes, top with the salmon. Roll up the omelettes tightly, cut into rolls approx. 2 cm thick, insert toothpicks if necessary.