Smoked Salmon Omelette Rolls

• 8 None eggs
• 2 tbsp milk
• 1/3 cup sour cream
• 1 tbsp fresh dill, chopped
• 1 None cucumber, sliced into thin ribbons
• 7 oz smoked salmon slices
• 2 oz watercress
• 1 None apple, finely sliced
• 1 tbsp extra-virgin olive oil
• 2 tsp lemon juice

1. Whisk eggs and milk together and season. Lightly oil an 8 inch frying pan and place over medium heat. Pour 1/4 egg mixture into pan, swirl to coat and cook for 1-2 mins, until golden underneath. Transfer to a plate and repeat with remaining egg mixture.
2. Spread sour cream and dill over 2 omelettes. Top with cucumber slices then top remaining omelettes. Arrange salmon over top then roll up and wrap in plastic wrap, twisting ends to seal. Chill until ready to serve.
3. To serve, toss watercress and apple with olive oil and lemon juice. Season to taste. Trim ends of omelette packages, remove and discard plastic wrap. Slice each roll into 6 pieces and serve with watercress salad.

eggs, milk, sour cream, dill, cucumber, salmon, watercress, apple, extravirgin olive oil, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/22284 (may not work)