Smoked Salmon Egg Rolls

8 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 6
Smoked Salmon Egg Rolls

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Appetizer, Eggs/Dairy, Fry, North American, Party Favourites


4 eggs

2 tablespoons of plain yogurt or sour cream

dash of sesame oil

1 tablespoon of vegetable oil

3 green onions, thinly sliced

pinch of salt

1 package of smoked salmon, sliced

1 bunch of arugula


1. Whisk together eggs, yogurt, sesame oil and salt.

2. To make the crepes, place a small non-stick fry pan over medium heat and add oil. Pour in a small ladle full of egg mixture and let it roll around the bottom of the pan and cook until the top has set. Repeat until all the egg mixture is gone.

3. Lay a crepe flat on a counter top. Cover with 2 slices of smoked salmon and then 4 arugula leaves. Roll up and cut in half.

See more: Appetizer, Eggs/Dairy, Fry, North American, Party Favourites

comments powered by Disqus