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Salmon scrambled egg wraps

  • 6
Salmon scrambled egg wraps


  • 12 eggs
  • 1½ cups cream (or half cream and half milk)
  • 1 teaspoon white pepper
  • 6 wraps
  • rocket leaves to garnish
  • 100 grams sliced smoked salmon
  • salmon caviar to garnish


  1. Beat the eggs, cream and white pepper together; season with salt. Cook in a saucepan over a moderate heat, stirring occasionally until the eggs have begun to scramble. Set aside.
  2. Cut the warmed wraps diagonally in half and roll up to make a cone, then wrap a paper napkin around the bottom of each cone. Place a few rocket leaves in cones and top with scrambled eggs. Garnish with smoked salmon slices and salmon caviar. Serve immediately.

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