Salmon, pea and avocado egg rolls
Easy to make, these make a great nibble to hand round with drinks over the festive period. You could make the omelette roll the day before, cover and chill until ready to make. Once assembled they will happily sit in the fridge for unto 4 hours ready to serve
Ingredients
- 1 tsp vegetable oil
- 6 British Lion eggs
- salt and ground black pepper
- 1/2 tsp dried chilli flakes (optional)
- vegetable oil for greasing
- 50g frozen peas
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 avocado, skin and stone removed
- zest of half a lemon and 2tbsp juice
- 4 tbsp fresh chives, finely snipped
- 150g smoked salmon slices
- to serve: soy sauce and sushi ginger
Method
- Preheat the oven to 200oC/Fan180oC/Gas Mark 6. Use the oil to grease the base and sides of a 33x 21cm rectangular tin and put it in the oven to heat for 3 minutes.
- Meanwhile, crack the eggs into a jug and beat with the seasoning and chilli flakes. Pour into the hot tin and return to the oven to bake for 8 minutes or until the egg has set. Remove and leave to cool in the tin.
- Whilst the eggs cook, prepare the fillings: cook the peas in boiling water for 4 mins or until tender, drain and cool. Mix the mayonnaise and sriracha sauce together adding more sriracha to taste if liked.
- Mash the peas with a fork. Mash the avocado with the lemon zest and juice, season and stir in half the chives and the crushed peas.
- Tip the egg out of the tin onto a board (top down), with the long side nearest to you. Spread the spicy mayo all over the egg, then scatter over the remaining chives. Lay the salmon on top in a single layer. Season with a little salt and plenty of black pepper.
- Finally spread the pea and avocado mash over the half nearest to you - leaving the salmon furthest away from you uncovered.
- Starting at the edge closest to you, tightly roll up the omelette enclosing pea and avocado filling and salmon, pressing down firmly as you go to make a long neat roll.
- Use a sharp knife. First trim the ends to neaten, then cut each roll into 16 pieces about 1.5cm wide. Arrange on a platter (in a star shape if liked) with a bowl of soy sauce in the centre to dip. Chill until ready to serve.
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