(By Marita Joutjärvi & Helena Saine-Laitinen)
Approximately 20 thin slices
(Photo by Marica Salokangas)
4 dl milk
¾ dl wheat flour
½ tablespoon salt
½ tablespoon white pepper
100 g cold smoked reindeer. Instead of reindeer you can also use smoked ham or turkey, salami, cold smoked salmon, braised mushrooms and spinach etc.
5 dl rocket salad
200 g cold smoked reindeer cream cheese or plain cream cheese
½ tablespoon black pepper
Measure the milk into a bowl and whisk in the flour and eggs. Add salt and pepper and pour the mixture on a grease proof baking paper placed on a baking tray. Bake in 200 °C for approximately 25 minutes. Spread a piece of baking paper on the counter and flip the omelette onto that.
Chop the reindeer into small pieces. Wash the rocket salad, dry the leaves and chop them roughly. Once the omelette has cooled down spread the cream cheese, reindeer slices and rocket leaves equally on it and roll tightly. The omelette will keep well for a day in fridge, so you can prepare it a day in advance.
Heat the omelette roll in 225 °C for approximately 10 minutes, or serve it at room temperature. Cut the roll into slices. Decorate it with rocket salad leaves.