Smoked Salmon Rolls
Makes 36
6 eggs
3 teaspoons cornflour
125g spreadable cream cheese
2 Tablespoons chopped pickled ginger
2 Tablespoons chopped fresh chives
200g sliced smoked salmon, chopped
sprigs of fresh parsley, to garnish
1. Beat 1 egg in a bowl with 1 teaspoon water and half a teaspoon of cornflour. Season.
2. 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 eggs, beaten with water and cornflour, to make five more omelettes.
3. Place each omelette on a sheet of baking paper on a flat surface. Divide the cream cheese among the omelettes, spreading over each. Sprinkle with pickled ginger, chives and salmon. Season with black pepper. Roll each gently but firmly, using the paper to help pull the roll towards you. Chill, wrapped in plastic wrap, for at least 3 hours.
4. Using a sharp knife, cut the rolls into 2cm (1/2 inch slices), discarding the uneven ends. Garnish with parsley sprigs.
In Advance: Can be made a day ahead, covered and refrigerated. Serve at room temperature.