Recipe: Salmon Rolls

Tony Ferguson Recipe of the Week

This week Tony Ferguson has gone for a light salmon roll with fresh sliced smoke salmon or smoked ocean trout, low fat ricotta cheese, a little horseradish, tomatoes and cucumber. This recipe will serve up to 2 people.

Ingredients

• Olive oil spray
• 8 Eggs, lightly beaten
• 100g Low fat ricotta
• 1 Teaspoon horseradish
• 100g Baby rocket leaves
• 4 Tomatoes, diced
• 1 Cucumber, diced
• 120g Sliced smoked salmon or smoked ocean trout, torn

Method

1. Heat a 24cm non-stick frypan over medium heat and spray with olive oil.
2. Pour a quarter of the egg mixture into the pan swirling to spread the mix.
3. Season with salt and plenty of freshly ground black pepper.
4. When just set remove from pan onto a plate, (you may need to cover the pan with a lid to set the top of the egg).
5. Repeat with the remaining egg mix to make 4 omelettes altogether.
6. Combine the ricotta and horseradish in a bowl.
7. Top the omelette with the salmon then spread with the ricotta and top with the rocket, tomato and cucumber and roll up the omelette to enclose the filling.