Smoked salmon breakfast roll
Smoked salmon breakfast roll – gluten free, grain free, dairy free, clean and paleo friendly.
I’m in bed this morning recovering from a mild bout of food poisoning. No, not from my cooking as some may joke but I suspect the offending food was a day old sushi roll that I grabbed in a rush on the way to a hair appointment.
It’s a dreary morning anyway as Sydney’s downpour of rain continues, so my plan (after I post my recipe) is to wrap myself in my doona and catch up on one of my fave TV show, Vikings. If you’ve seen the show, you’d be familiar with the lead character Ragnar Lothbrok played by Australia’s own Travis Fimmel. I don’t know about you ladies but a bit of Travis on a rainy Sunday morning always puts a smile on my face 🙂
Now where was I? Oh yes – Mother’s Day. More notably Mother’s Day breakfast in bed. One way to make Mother’s Day special is to relieve her of some of her chores around the house starting with breakfast. If sweet breakfasts are off the menu or like me, the preference is to start the day off on a savoury note, then I have a nice savoury recipe for you. My smoked salmon breakfast rolls are made with free range eggs, macadamia oil and almond flour; and topped with creamy mashed avocado, smoked salmon and a sprinkling of flat leaf parsley. This recipe makes one roll but it’s quite filling so another roll won’t be needed. Just make sure you handle the roll with care so it won’t rip apart. If you don’t like smoked salmon, you can cook up some nice crispy bacon (sow stall free) instead.
How to make the smoked salmon breakfast roll
Why this is so good for you
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Free range eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.
Shallots strengthen the immune system, help regulate blood sugar, reduce inflammation, reduce the risk of gastric ulcers, help fight asthma, chronic chronic bronchitis, hay fever, diabetes, inhibit stomach cancer and detoxify the body from heavy metals
Avocados help prevent macular degeneration, help lower risk of heart disease, aid in digestion, regulate blood sugar, lower blood cholesterol, improve skin tone and help reduce arthritic pain.
Salmon prevents and helps treat inflammation, helps prevent depression, maintains a healthy nervous system, increases cardiovascular health and reduces the risk of macular degeneration.
Lemon promotes heart health, maintains blood pressure levels, lowers bad cholesterol, reduces risk of heart disease and high blood pressure, helps prevent skin, colon and breast cancer, helps prevent osteoarthritis, inflammatory polyarthritis, bone fractures and osteoporosis, helps treat sore throat, flu, cold and similar infections, encourages healthy bowel movements and improves oral health.
Parsley freshens breath, inhibits tumour formation, reduces risk of colon cancer, cervical cancer, diabetes and asthma, fights against osteoarthritis and rheumatoid arthritis, helps prevent recurrent ear infections or colds, reduces severity of asthma
Love, Tash x
- 2 eggs (free range)
- 1 tablespoon macadamia oil (or oil of choice) plus extra oil for cooking.
- 1/4 cup almond flour (ground almonds)
- 1/2 teaspoon freshly ground sea salt
- A few generous grinds of pepper
- 2 shallots, thinly sliced including some of the green part (about 1/4 cup)
- 1 avocado, mashed (I used about half but use as much as you want) with a bit of lemon juice and a grind of sea salt.
- 50 g smoked salmon (I bought a 100 gram packet and used half of this but you can use more)
- Chopped flat leaf parsley (or coriander)
- To serve: Extra lemon wedge (or lime wedge)
- Whisk oil and eggs together.
- Combine dry ingredients and add to the egg mixture along with the sliced shallots. Gently stir until just combined.
- Preheat grill (this is to finish cooking off the omelette)
- Heat oil in a medium frying pan on medium - medium low heat depending on your stove. Pour batter into pan and manipulate pan so batter spreads out evenly. Cook until almost done. Do not flip. Make sure you keep an eye on the underneath to avoid burning.
- Place pan under grill and finish cooking the top.
- Very gently, slide spatula underneath edges of omelette as you work your way around the pan. As it loosesn, slide spatula into the middle until entire omelette is loosened. Carefully lift out of pan and place on plate. You are now ready to fill.
- Smear avocado mix in the middle.
- Add smoked salmon and a sprinkle of parsley. Add a fresh squeeze of lemon juice.
- Very gently, roll up. Serve with a lemon wedge on the side.
* Try and separate the spring onion rings so the batter is smoother thus less cracking of the omelette.
* I used a non stick pan plus oil to make sure the omelette wouldn't stick.