Omelette roll with fish and vegetables

Beat the eggs (3 pcs) with salt and, if desired, add a little mineral water (2 tbsp) to make the omelet fluffy.

Heat a frying pan with clarified butter (1 tsp) and pour in the egg mixture. Cover with a lid and cook on low heat for 4–8 minutes until done.

Top the cooled omelet with sliced lightly salted salmon (80 g) or trout and finely chopped vegetables — radish (1 pc), cucumber (1/2 pc), and herbs (to taste).

Carefully roll the omelet into a roll, cut into portions, and secure with a skewer or toothpick.

Serve immediately or chill before serving for a denser texture.