Egg Roll-Ups with Smoked Salmon

Cooking method

1. Step 1:

   

   How do you make egg roll-ups with smoked salmon? Gather all the ingredients. The recipe lists amounts for a single roll, but I made a double batch. Use large eggs with deep orange yolks for a pretty, golden omelet. Wash the eggs well, since the shells can carry a lot of bacteria.

2. Step 2:

   

   Crack the eggs into a bowl. Season with salt and pepper to taste, keeping in mind how salty your fish is so the dish doesn't end up over-salted. Beat the eggs with a fork until the whites and yolks are fully blended.

3. Step 3:

   

   Brush a skillet with vegetable oil and heat it well. A cast-iron, ceramic, or nonstick pan all work; use refined olive or sunflower oil so it doesn't scorch. Pour in the egg mixture and cook over low heat for about two minutes per side, flipping once. Your egg crêpe is ready!

4. Step 4:

   

   Prep the remaining ingredients. With a sharp knife, slice the lightly salted smoked salmon into thin strips.

5. Step 5:

   

   Wash the cucumber and pat it dry with paper towels. If the skin is thin and unblemished, you can leave it on. Cut the cucumber into long matchsticks.

6. Step 6:

   

   Move the egg crêpe to a cutting board. First, spread it with the soft cream cheese, no more than about 1/3 inch (8 mm) thick — a thicker layer makes the roll hard to wrap neatly.

7. Step 7:

   

   Over the cheese, lay down two rows of cucumber sticks, then two rows of salmon strips, and keep alternating two rows of cucumber and two of salmon.

8. Step 8:

   

   Roll the egg crêpe up tightly.

9. Step 9:

   

   Wrap the roll in plastic wrap and refrigerate for a couple of hours so it sets and chills.

10. Step 10:

    

    Take the roll out of the fridge and unwrap it. With a sharp knife, slice it into rounds about 3/4 inch (2 cm) thick. Arrange the roll-ups attractively on a platter and garnish with fresh herbs — parsley leaves or dill sprigs — before serving.