[WATCH] Smoked salmon omelette rolls with shredded potato salad

Watch Sean Gravina make the perfect brunch, omelette rolls stuffed with smoked salmon and watercress, served with a shredded potato salad.

Smoked salmon omelette rolls with shredded potato salad

Ingredients

Shredded potato salad

• 200g new potatoes
• 2 spring onions
• 1 lemon, juice only
• Bunch fresh coriander
• Olive oil
• Salt and pepper

Omelette rolls

• 2 large eggs
• Smoked salmon
• Small bunch watercress, stalks removed, chopped
• Salt and pepper
• 40g clarified butter

Dressing

• 5 tbsp olive oil
• 3 lemons, juice only
• 2 spring onions, finely sliced
• 2 tbsp crème fraîche
• 1 tbsp grated fresh horseradish

Croûtes

• 4 slices of white bread, 1cm think

Method

1. Start by preparing the potato salad by boiling the new potatoes in their skin for about 20 mins until tender, then drain.
2. Peel half the potatoes and then shred with a cheese grater.
3. Slice the spring onions and add to the shredded potato.
4. Season with salt and pepper and add the lemon juice, olive oil and chopped coriander and set aside.
5. To prepare the sauce, mix the crème fraîche with horseradish, add the lemon juice and season with salt and pepper and set aside.
6. Prepare the croûtes by cutting out 4 rounds from each slice of bread, using a 3.5cm plain pastry cutter and toasting under the grill on one side only, set aside.
7. Break the eggs into a bowl, beat them very lightly and season with salt.
8. Slice the salmon into fine slices and mix the watercress leaves with the salmon and set aside.  
9. Gently heat a 20cm non-stick pan with a very flat base, then brush with a little softened butter.
10. Pour one quarter of the beaten egg into the pan and tilt to spread the egg thinly and evenly over the surface, as if you were making a crepe.
11. Cook over a low heat for about a minute, until the omelette has set.
12. Remove from the pan and slide on a sheet of greaseproof paper or a plate. It should be cooked on one side only to keep it soft and malleable.
13. Make two more omelettes in the same way.
14. Place the salmon and watercress mix in the centre of the omelette and a spoonful of sauce.
15. Roll the omelettes gently but firmly and evenly and slice each one in two.
16. Divide the potato salad between 2 plates and arrange 2 omelettes on each plate on top of the croûtes and serve immediately.

This recipe first appeared on Gourmet Today TV, aired on TVM on 17 April, 2015.

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