Chinese Salmon and Vegetable Omelette

Serves 2

100g Smoked Salmon Slices
4 eggs
2 spring onions, finely chopped
salt and freshly ground black pepper to taste
1 teaspoon oil
½ cup bean sprouts
½ red pepper, finely sliced
1 teaspoon pink pickled ginger, finely sliced
Handful of coriander, chopped
2 tablespoons teriyaki sauce


Whisk the eggs, spring onions, salt and pepper in a small bowl.
Heat the oil in a small non-stick frying pan. Place half of the egg mixture into the pan and cook for one minute on each side or until the omelette is golden brown on both sides. Keep warm. Repeat with the remaining egg mixture.

Place each omelette on a serving plate and place the salmon, bean sprouts, red pepper and pickled ginger on one end. Sprinkle with the coriander.
Roll up and cut in half, and to serve drizzle with the teriyaki sauce.