Though once dominated by British culinary tastes, Australian cuisine is now influenced by a variety of Mediterranean and Asian foods introduced by immigrant cultures. Many people living outside of Australia think of native Bush Tucker when they contemplate Australian food, but Southeast Asian, Greek, Lebanese and Italian influences are now more common.
Prep time: 10 mins
Cook time: 15 mins
Atlantic Salmon were first introduced into Tasmania in 1864 but they did not flourish. One-hundred-twenty years later, 115,000 Atlantic Salmon ova were shipped to a hatchery in Tasmania. This became the beginning of a new industry. Tasmania has a distinct quality advantage over competitors due to its pristine unpolluted farming waters, disease free environment and excellent all year round farming conditions. Tasmanian salmon justifiably command a price premium over all other Atlantic farmed salmon because of this quality, which is acknowledged in the most discerning seafood market of all, Japan.
1. Whisk eggs together in a bowl.
2. Mix cornflour & water. Stir into eggs with chopped chives & salt.
3. Lightly oil a small non-stick frying pan over high heat and spoon in 2-3 tablespoons of egg mixture to thinly cover the base.
4. Cook over medium heat until set. Slide out & cook the rest of the mixture until you have 4 omelettes.
5. Spread tartare sauce over omelettes on one side.
6. Place slices of smoked salmon over a third of the omelette and place some grated carrot & stalks of rocket.
7. Roll up & serve.
If time isn't on your side, try using a flour tortilla for a quick rollup.
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This page modified January 2007
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