Smoked Mackerel Omelette Roll

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Eggs (medium)		2
Spring onion		1
▼Dashi granules (hondashi)		2 tbsp
▼Sugar		2 tbsp
▼Salt		a pinch
▼Water		1 tbsp
Smoked mackerel		1
Oil		as required
Grated mooli (Daikon)		if you like

Method

Prep

5min

Cook

5min

This is boneless smoked mackerel from Morrisons (￡2.99 for 160g).

This is the mackerel, I used a 10cm length. It's smoked, so it's already cooked.

Get the omelette ready:add all the ▼ingredients in a bowl and mix well. Finely slice the spring onions.

Put a bit of oil in a frying pan and heat it on high. Pour half of the egg mixture in and stir well to scramble lightly.

When the bottom layer is firm, put the whole mackerel piece on the side furthest from you.

Tilt the frying pan, mackerel side up and roll the omelette down to the bottom, enclosing the mackerel.

Put some more oil in the pan and pour in the remaining egg in the top half and under the omelette roll. Stir lightly to scramble.

When the bottom layer is firm, tilt the frying pan away from you and roll the omelette back up the pan.

To finish the cooking, turn over the roll once or twice.

Chop into bitesize slices and display showing the mackerel in the centre. Serve with grated mooli if you like.

Tips & Note

The smoked mackerel has a great taste already so the finished omelette roll is up to you - use a non-stick frying pan for best results. Be courageous when you tilt the frying pan! Don't hesitate and be confident to do it swiftly.

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