for 4 person

Omelette batter

200 g	light spelt flour
¼ tsp	salt
2 dl	milk water (1/2 milk, 1/2 water)
2 dl	sparkling mineral water
3 tbsp	honey mustard
4	eggs
¼ dl	olive oil

Omelettes

a little	olive oil
½ bunch	flat-leaf parsley, leaves torn off
½ bunch	dill, leaves torn off

Filling

150 g	cream cheese
3 tbsp	honey mustard
2 tbsp	lemon juice
¼ tsp	salt
¼ tsp	Tasmanian pepper
½ bunch	dill, finely chopped
½ bunch	flat-leaf parsley, finely chopped

Rolls

200 g

smoked salmon, sliced

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.

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