A combination of Western and Eastern flavours and ingredients to produce smoked salmon, avocado and wasabi mayo wrapped in a thin egg omelette.
- 5 eggs, beaten
- 2 tsps mirin
- 1 tsp light soy sauce
- 1 tbsp peanut oil
- 1 avocado, seeded, sliced
- 1 tsp lemon juice
- ½ cup wasabi mayonnaise
- 200 g smoked salmon slices, halved
- 1 Lebanese cucumber, julienned
- 3 green onions, julienned
- 2 radish, shredded
- Lime wedges, to serve
In a large jug, whisk eggs, mirin and soy together.
Heat 1 tsp oil in an 18-cm frying pan. Pour in enough egg mixture to thinly coat base. Cook 1 min until set, slide onto a lined tray. Repeat with remaining mixture to make 6, adding oil as needed.
In a bowl, combine avocado and juice. Season to taste.
Spread wasabi mayo down centre of each omelette. Top with salmon, avocado, cucumber, onion and radish. Roll up tightly, leaving ends open. Halve diagonally. Serve with lime wedges.
TIP: Omelettes can be made an hour or two in advance and set aside, covered with plastic. Fill just before serving.
Photo: Rob Shaw/Bauer