Omelet Rolls with Salmon

Put all the ingredients for the omelet dough in a tall, slim container and mix with a mixer, stirring in chopped parsley at the end. Cover and let stand at room temperature for about

20 minutes. Heat a little oil or clarified butter in a frying pan (o 24 cm). Pour only enough batter into the frying pan so that the bottom is thinly coated, move the frying pan in a circle.

Cook the omelet on 2 or possibly automatic heat 8 to 10 until light brown on both sides. Bake 4 omelets from the batter, cool. Spread each omelet with the cantadou, place salmon slices on top, roll up, cut into 1 cm wide pieces, perhaps arrange on lettuce leaves.

40 min.

of Hamburgische Electricitätswerke Ag

Tip: Instead of clarified butter, you can also use butter in most cases.

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