Rolled cocktail omelette with ocean trout roe

Rolled cocktail omelette with ocean trout roe

(3) Rate it

  • 0:45 Prep
  • 0:10 Cook
  • Makes 24
  • Capable cooks

Pass around a platter of these gourmet omelettes at your next formal function – they are quick and easy to make and look fabulous too.

Featured in
Celebrations, Egg recipes


  • 4 eggs
  • 1/3 cup (80ml) pure (thin) cream
  • 1/3 cup chives, chopped
  • 1 teaspoon butter
  • Sour cream, to serve
  • Ocean trout roe (from fishmongers), to serve
  • Dill, to serve


  • Step 1
    Whisk eggs, cream and chopped chives. Season. Heat butter in a 23cm non-stick frypan over medium heat. Add 1/4 of the egg mixture and cook according to master recipe (see related recipe) until just set (don’t overcook or it will be hard to roll. Turn out, then repeat to make 3 more omelettes. Tightly roll 1 omelette, then roll another around it. Enclose in plastic wrap, twisting ends to seal into a log. Repeat with remaining omelettes. Chill for 30 minutes (up to 4 hours.) Remove wrap and slice each log into 12 rounds. Place on a platter, then top each with sour cream and a teaspoonful of ocean trout roe. Garnish with dill.

  • Author: Valli Little
  • Image credit: Steve Brown
  • Publication: delicious.



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