Preparation Method
Prepare the arugula mixture
Wash the arugula thoroughly and place it in a blender with the eggs, grated Parmesan, pine nuts, and a pinch of salt. Blend until you obtain a smooth and uniform mixture.
Bake the omelet base
Line a rectangular baking tray with parchment paper and lightly grease it with olive oil. Pour the arugula mixture into the tray and spread it evenly.
Cook the omelet
Bake in a preheated oven at 180°C (350°F) for about 12–15 minutes, or until the omelet is set and lightly golden.
Cool and prepare for filling
Remove from the oven and let it cool completely. Once cooled, carefully turn the omelet onto a clean sheet of parchment paper.
Add the filling
Spread the cream cheese evenly over the surface. Season with a little black pepper and grated lemon zest, then arrange the slices of smoked salmon evenly on top.
Roll the omelet
Using the parchment paper to help, gently roll the omelet into a tight log. Wrap it in the parchment paper and refrigerate for at least 1 hour to help it firm up.
Serve
Slice the roll into rounds and arrange them on a serving platter. Serve chilled as an appetizer, finger food, or light starter.
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