Smoked Fish and Mustard Omelette Rolls
Published in Finger Foods
May be made a day ahead.
Ingredients:
- 3 eggs, separated
- 20 g finely grated Parmesan
- 60 ml cream
- ½ – 1 tsp mustard powder
- ¼ tsp ground black pepper
- salt to taste
Ingredients: Filling:
- 350 g smoked fish (haddock is good)
- 85 g mascarpone
- ½ – 1 tsp mustard powder
- ¼ cup chopped chives
- 2 tsp lime juice
Preparation:
- Line base and sides of 25 – 30 cm Swiss roll tin with ‘Gladbake’.
- Whisk egg yolks with remaining ingredients until combined.
- Beat egg whites to soft peak stage, and fold into yolk mixture in two batches.
- Spread into prepared pan. Bake at about 180° C for 8 – 10 minutes, until puffed and goldn.
- Turn onto wire rack, covered with a tea towel, and carefully remove paper in strips.
- Cut omelette in half lengthways. Using tea towels carefully roll up each half from the long side. Cool.
- Simmer fish till tender, drain and cool.
- Remove any skin and bones and flake finely with a fork. Stir in the reamining ingredients and taste for seasoning.
- Unwrap omelettes, spread with cold filling and re-roll again from the long side. Wrap in clingwrap and refrigcrate until cold. Slice diagonally into 2 em slices.
Makes about 30 mini-rolls.
