Omelet rolls with avocado and salmon
WHAT YOU WILL NEED
From ingredients
9 products
SIMPLE PROCESS
Step by step recipe
The key to these rolls is a thin, flexible omelet that doesn't dry out. Use cream and cook over medium heat until just set — not overdone. Chop the salmon and cream cheese mixture finely so it spreads easily. Slice the avocado into thin strips that stay in place. Roll tightly and chill before slicing — this helps the rolls hold their shape and cut cleanly.
Prep herbs and eggs
Finely chop the dill. In a bowl, whisk eggs with cream and salt until smooth. Add the chopped dill and mix again.
Cook the first omelet
Grease a non-stick skillet with butter and heat over medium heat. Pour in one-third of the egg mixture, swirl to coat the bottom evenly. Cook until the omelet is set and golden on the bottom.
Flip and cool
Carefully flip the omelet with a spatula and cook for another 30–40 seconds. Transfer to a cutting board. Repeat with the remaining batter (you'll have 3 omelets total). Let them cool completely.
Make the salmon-cheese filling
Remove skin and any bones from the salmon. Chop the flesh very finely (almost into a paste). Mix with cream cheese, add salt and pepper to taste, and stir until smooth.
Slice the avocado
Peel the avocado, remove the pit, and slice the flesh into thin strips (about ¼ inch thick). Brush with lemon juice if desired to prevent browning.
Assemble and slice the rolls
Spread an even layer of the cheese mixture over each cooled omelet. Arrange avocado slices on top. Roll up tightly. Refrigerate for 15–20 minutes. Then, with a sharp knife, slice the rolls crosswise into pieces about ¾ inch thick. Garnish with caviar or herbs before serving.
CHEF'S TIP
Thin and flexible omelet
Use a 10-inch (26 cm) non-stick skillet and pour in no more than one-third of the egg mixture. Adding cream makes the omelet softer and more pliable — essential for rolling.
Choosing the salmon
Opt for high-quality cold-smoked salmon, sliced thin. If it's too salty, pat it dry with paper towel. For a bolder flavor, try hot-smoked salmon.
Keep avocado green
Brush sliced avocado with lemon juice right after cutting to prevent browning. Choose avocados that are ripe but still firm — not mushy.
Perfect slicing
Chill the rolls for 15–20 minutes before slicing. Use a very sharp knife and make one clean cut per slice — don't saw back and forth — to keep the filling intact.
SUBSTITUTIONS
Add your taste
- Swap salmon for trout or pink salmon Any lightly salted red fish works. Smoked fish will give a deeper, smokier flavor.
- Replace cream cheese with mascarpone or ricotta Mascarpone makes the filling richer and creamier, while ricotta gives a lighter, grainier texture. Both pair perfectly with fish.
- Add fresh herbs or chili Stir a pinch of black pepper, cayenne, or chopped chives into the cheese filling for an extra kick. Fresh dill or cilantro also adds brightness.
- Vegan version with tofu and marinated vegetables Replace eggs with chickpea flour batter (for the omelet) and use marinated tofu or zucchini strips instead of salmon. Use a cashew-based cream cheese alternative.
HOW TO STORE
How to Store Omelet Rolls with Avocado and Salmon
These rolls are best served fresh, but they keep in the refrigerator for up to 2 days. Place them in an airtight container, separated by parchment paper to prevent sticking. Let them sit at room temperature for 10 minutes before serving. Freezing is not recommended — the omelet becomes rubbery, and avocado darkens and loses texture.
GOOD TO KNOW