Recipe for Mini Omelette Wraps with Fresh Goat Cheese and Smoked Salmon

This recipe allows you to make 12 mini appetizer wraps. To start, crack the eggs separately into 2 bowls.

Heat a 22 cm diameter frying pan with a little fat and add the first egg. Spread it well to obtain a thin omelet.

Cook on low heat without touching. Remove the omelette and start again with the second egg.

Place an omelette on plastic wrap. Spread a layer of soft, fresh cheese and add 2 slices of smoked salmon.

Cut the petals of the sun-dried tomatoes into small pieces. Cut the cucumber in half, remove the seeds, and slice the flesh into thin sticks.

Add some cucumber sticks and half of the tomato pieces on the omelette. Using the plastic wrap, roll the omelette up tightly. Repeat with the second omelette, then place in the refrigerator for 1 hour.

To finish, at the moment of serving, cut into pieces with a sharp knife and add a toothpick.