Egg and Smoked Salmon Rolls
These simple rolls were a vague nod to the Japanese origins of bento and the sushi rolls you might find in a Japanese bento box, though the fish used here is the much more Irish choice of smoked salmon. The recipe below, using a single egg, will make about 4 rolls, which will do one or two people, depending on how much else you’re having for lunch. You can easily double the amounts (or more) depending on how many you want to serve.
- vegetable oil for frying
- 1 egg
- pinch of salt
- 1.5 tblsp cream cheese
- 1 tsp finely chopped chives
- freshly ground black pepper
- 50g smoked salmon, sliced thinly
- squeeze of lemon juice
- 1 tblsp finely diced cucumber
You’ll also need:
- A small frying pan, around 20cm diameter, plus cocktail sticks to hold the rolls
- Place your frying pan over a medium heat and, when hot, add oil to coat the pan.
- Beat the egg and add a pinch of salt. Add to the pan and swirl so that it coats the pan thinly and evenly. Cook for 2-3 minutes on each side or until the egg has set. Remove and allow to cool.
- Mix the cream cheese with the chives and a little black pepper and spread onto the cooked egg. Top with the smoked salmon and a squeeze of lemon juice.
- Place a line of diced cucumber across the middle of the smoked salmon and egg pile, then, starting from an edge parallel to the line of cucumber, roll the whole thing up – the cucumber should end up in the middle of the roll.
- Slice into 4 pieces, skewer with cocktail sticks and serve.
- You could tweak these by, say, adding a little crushed garlic when cooking the egg and/or adding some chopped dill to the cream cheese either instead of, or in addition, to the chives.
- Makes 4 individual rolls.