Boursin smoked salmon egg roulade

Boursin smoked salmon omelet roll

This easy omelet roll filled with Boursin cheese, smoked salmon, capers and arugula (rocket) is a delicious, showstopping brunch recipe.
Course Breakfast, Brunch
Cuisine American
Keyword Brunch recipe, Low carb breakfast, Omelet roll
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Calories 209kcal
Author Alida Ryder


For the omelet

  • 4 extra-large eggs
  • 2 tbsp heavy/whipping cream
  • salt and pepper to taste

For the filling

  • 150 g Boursin cheese (room temperature)
  • 2 tbsp cream cheese (room temperature)
  • 200 g smoked salmon
  • fresh arugula/rocket
  • capers
  • salt and pepper to taste
  • lemon wedges to serve


  • Heat a non-stick pan over medium heat. 
  • Whisk the eggs and cream together then pour approximately half of the mixture into the pan, swirling like you would when making crepes, to form a thin omelet. Season to taste then allow to cook until the egg is opaque and cooked through. 
  • Carefully slip the egg from the pan onto a plate/cutting board and repeat with the remaining egg mixture. Depending on the size of your pan, you should get 2-3 thin omelets out of the egg mixture. 
  • Beat the Boursin and cream cheese until smooth and creamy then spread onto the egg omelets. Top with the smoked salmon, arugula (rocket) and capers then season to taste. 
  • Slice into thick slices and serve with lemon wedges. 


Calories: 209kcal | Carbohydrates: 1g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 193mg | Sodium: 478mg | Potassium: 123mg | Sugar: 1g | Vitamin A: 535IU | Calcium: 50mg | Iron: 1mg