Salmon omelette rolls
Instructions
Beat 5 eggs with the salt, 2 tablespoons milk and grated cheese, then whip the egg whites of two eggs and add them to the mixture.
Heat oil and FRY 4 eggrolls.
Keep them warm.
Softened the ricotta with the other tablespoon of milk and a pinch of salt and then spread it on each omelette.
Lay the salmon on eggrolls and arrotolerete.
Cut into slices and cover with a light layer of gelatin.
This dish is served as an appetizer.
Ingredients and dosing for 4 persons
- 7 eggs
- 150 g of smoked salmon
- 150 g of ricotta
- 3 tablespoons of milk
- 2 tablespoons of grated parmesan cheese
- Frying oil
- 1 pinch of salt