Salmon Roulades

Stir wine, flour, eggs, pepper, nutmeg and salt to make an omelet batter. Stand for 20 min.

Bake 2 omelets in the butter and cool. Top both omelets with salmon strands and sprinkle with dill.

Roll omelets tightly and wrap in aluminum foil. Chill in the refrigerator.

For the sauce, stir all ingredients together and refrigerate.

Cut the cold roulades into slices about 3 cm thick and arrange on 4 plates. Add the sauce and garnish with a teaspoon of caviar.

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