Pass around a platter of these gourmet omelettes at your next formal function - they are quick and easy to make and look fabulous too.
- 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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set