Smoked Salmon Mini-Omelettes with Goat’s Cheese Mousse

Prepare the vinaigrette marinade for the smoked salmon: stir together the olive oil, vinegar and ‘smidge’ of garlic in a bowl. Add the slices of smoked salmon and let marinate for at least 15 minutes.

Prepare the goat cheese mousse: place the thickened cream in a bowl and beat with electric beaters until soft peaks form (several minutes). In a separate bowl, combine the goat cheese with several tablespoons of milk until the cheese softens. Fold the whipped cream mixture into the goat cheese, then add some salt to taste. The mixture should be light and fluffy. Place the mixture in the fridge for at least 15 minutes to firm up.

For the mini-omelettes, mix together the eggs, ricotta cheese, chopped dill, salt and pepper. Lightly spray a fry pan (or special mini-omelette pan) with oil. To form each mini-omelette, add several tablespoons of the omelette mixture into the pan and cook each side until golden. Repeat with the remaining egg mixture.

For the garnish, slice each stuffed green olive into three pieces. Chop the dill into small sprigs. To assemble, spread a thin layer of the goat cheese mousse onto each omelette, then add a small piece of smoked salmon on top. Finish by adding a sprig of dill and one piece of stuffed olive. Serve at room temperature.