Ingredients:

• 3 eggs
• 3 tsps Water
• 1 ½ tsps Cornflour
• 60g Spreadable Cream
Cheese
• 1 tablespoon chopped
pickled ginger
• 1 tablespoon chopped fresh
chives
• 110g Sliced Smoked Salmon
Chopped
• Salt and freshly cracked
pepper
• Fresh parsley to garnish
• 1 French Bread Stick
• 2 tablespoons Olive Oil

Beat eggs in a bowl with cornflour mixed with water.
Season to taste.

Heat a frying pan and brush it lightly with oil. Add the
egg and cook over medium heat, drawing the
outside edges of the mixture into the centre with a
spatula, until the mixture is lightly set. Cool in the
pan for 2 minutes, then carefully slide out onto a
clean flat surface with the uncooked side upwards.
Set aside to cool. Repeat with the remaining egg
mixture to make 2 more omelets.

Place each omelette on a sheet of baking paper.
Divide the cream cheese among the omelettes,
spreading over each. Sprinkle with pickled ginger,
chives and salmon. Season with pepper. Roll each
gently but firmly, using the paper to help pull the roll
towards you.
Chill in plastic wrap, for at least 3 hours.

Preheat oven to moderate hot 200C. Cut the bread
stick into 1cm slices. Place onto baking tray, lightly
brush with olive oil, sprinkle with salt and bake for 5-
10 minutes, until golden.
Using a sharp knife, cut the rolls into 2 cm (1/2 inch)
slices. Trim the edges for better presentation.
Place onto toasted French bread sticks and garnish
with parsley.