Smoked Tasmanian
Atlantic Salmon Egg
Roll-Ups with Salad

Serves: 4
Prep time: 10 mins
Cook time: 15 mins

Atlantic Salmon were first introduced into Tasmania in 1864 but they did not flourish. One-hundred-twenty years later, 115,000 Atlantic Salmon ova were shipped to a hatchery in Tasmania. This became the beginning of a new industry. Tasmania has a distinct quality advantage over competitors due to its pristine unpolluted farming waters, disease free environment and excellent all year round farming conditions. Tasmanian salmon justifiably command a price premium over all other Atlantic farmed salmon because of this quality, which is acknowledged in the most discerning seafood market of all, Japan.

Ingredients

• 8 slices of smoked Tasmanian Atlantic salmon (approx 150gm)
• 3 large eggs
• 2 tsp cornflour
• 2 tsp water
• 1 Tbsp finely chopped chives
• Pinch salt
• Light olive oil
• Bunch of rocket, washed & trimmed
• 1 large carrot, peeled & grated
• 1/4 cup tartare sauce

Method

1. Whisk eggs together in a bowl.

2. Mix cornflour & water. Stir into eggs with chopped chives & salt.

3. Lightly oil a small non-stick frying pan over high heat and spoon in 2-3 tablespoons of egg mixture to thinly cover the base.

4. Cook over medium heat until set. Slide out & cook the rest of the mixture until you have 4 omelettes.

5. Spread tartare sauce over omelettes on one side.

6. Place slices of smoked salmon over a third of the omelette and place some grated carrot & stalks of rocket.

7. Roll up & serve.

Tip
If time isn't on your side, try using a flour tortilla for a quick rollup.

This recipe is courtesy of Tassal Group Ltd and Woolworth's, The Fresh Food People.

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This page modified January 2007

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