Recipes
  • Haddock, Mussel, Bacon And Edam Chowder
  • Edam Bean Burgers With Tomato Relish
  • Marinated Edam Salad
  • Hot Melting Edam Bruschetta
  • Edam And Salmon Omelette Wraps
  • Edam And Sweet Tomato Chicken Parcels

  • This dish is quick to cook so make sure you have all the ingredients ready and prepared before you start.

  • You could use smoked trout in place of the salmon or look out for gravid-lax (marinated salmon) this would be equally delicious.

SERVES 4

Prep 10 minutes
Cook 5 minutes

Ingredients

2tbsp olive oil

1tsp runny honey

1tbsp wholegrain mustard

½ lemon, juice only

2tbsp fresh dill, chopped

15g/1/2 oz butter

4 large free range or organic eggs

75g/2 ¾ oz Edam cheese (grated)

55g/2oz rocket leaves

125g/4 ½ oz smoked salmon

90g bag mixed baby salad leaves
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Edam and Salmon Omelette Wraps with Mustard and Dill Dressing

This omelette-style dish makes a great starter. The Edam, salmon and dill dressing give it a real Dutch twist!

  • Make the dressing by whisking the oil, mustard, honey, lemon juice and dill together. Season to taste and set to one side. Pre-heat the grill to medium setting.
  • Crack the eggs into a bowl and whisk briefly to break up. Add the rocket and season to taste.
  • Heat the butter in a large non-stick frying pan until foaming. Add the egg mixture and sprinkle over Edam. With a wooden spoon gently stir mixture around the surface of the pan. Cook until golden brown underneath. Place under the grill until just setting on top.
  • Remove the pan from the heat and arrange the salmon over the top. Using a palette knife, roll the omelette tightly and turn out onto a chopping board.
  • Arrange the salad leaves in the centre of 4 plates and drizzle with a little of the dressing.
  • Cut the rolled omelette on the slant into 8 equal pieces and place on top of the salad leaves. Drizzle over and around the remaining dressing and serve straight away.