Cocktail Omeletts with Trout Roe

Ingredients

4 eggs

1/3 cup thin cream

1/3 cup chives chopped

1 tsp butter

Sour cream

Trout Roe

Dill to garnish

Whisk eggs, cream and chopped chives. Season and heat butter in a non-stick fry pan over medium heat. Add 1/4 of the egg mixture and cook in butter until just set. Do not over cook or it will be hard to roll. Remove from heat and repeat to make 3 more omelets. Tightly roll the first omelet, roll another around it. Repeat to make a second log. Wrap with plastic wrap, twisting ends to seal into a log. Chill for 30 minutes (up to 4 hours.) Remove wrap and slice each log into 12 rounds. Place on a platter, top each with sour cream and a teaspoonful of Trout Roe. Garnish with dill. Makes 24.