Prepare the egg mixture for the Tamagoyaki by adding the chopped herbs, garlic powder, salt & pepper. Chop the smoked salmon into cubes and set this aside

In a non-stick pan (I’ve used a round pan) heat up ½ tsp of oil. Add ¼ of the egg and herb mixture and spread it out. Then add a few pieces of smoked salmon. When the egg is nearly done, roll the egg towards the bottom side and move the rolled egg to the top side. Repeat this process until the Tamagoyaki becomes thicker and egg and herb mixture is finished.NOTE: when you drop the last bit of egg and herb mixture don’t add slices of salmon. This way the egg will stick better to the cooked egg roll.

Shape your Tamagoyaki with two flat spoons (you can do this in the pan) or place it in a bamboo (sushi) mat. Let it sit for a few minutes until you cut it into 1-inch pieces.Tamagoyaki is normally served with soy sauce but the smoked salmon is quite salty so I served mine with some Sriracha mayo (2 tbsp of mayo + 1 tsp of Sriracha and a squeeze of lemon juice). But a dollop of sour cream would also work or even a ketchup would suffice.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!