Smoked Salmon Rolls

Ingredients

• ½ tbsp. vegetable oil
• 3 asparagus spears, bottoms trimmed
• 2 eggs
• 1 tbsp. fresh cream
• ½ bunch chives, finely chopped
• Salt and pepper
• 120g spreadable cream cheese
• 200g smoked salmon
• 2 lemon wedges

Directions

1. Pre-heat your KAMBROOK frypan on dial 5 until the orange light is no longer illuminated.
2. Drizzle a little oil into the frypan and add the asparagus – cook for 1 minute each side. Remove and let cool.
3. Pre-heat the frypan to dial 3 until the orange light is no longer illuminated.
4. Mix together the egg, cream, chives, salt and pepper – whisk to combine.
5. Drizzle the remaining oil into the frypan. Add the egg mix and swirl to cover the entire surface of the frypan. Turn the frypan off and unplug from the frypan, being sure to switch off at the main power.
6. Place a piece of greaseproof paper on top of the egg to assist with removal. Using a silicon spatula, roll the cooked egg from the frypan, unroll, cover with a tea towel and let cool.

Assembly

7. Lay the egg out, cut in half (across ways, not lengthways) spread with cream cheese (if the cream cheese is too hard – place it into a microwave safe dish and microwave for 10-15 seconds. Cover with sliced smoked salmon, place 1 ½ spears of asparagus in the centre of each and roll into a cylinder. Slice 3cm across and place onto a serving dish with lemon wedges.