Olive and Salmon Omelet Roulade

Whisk the eggs thoroughly with flour, starch, and mayonnaise, seasoning with ground pepper to taste.

Wash the dill and parsley, pat them dry, and mince them in a blender.

Add 2 tablespoons of the prepared omelet batter to the minced herbs and mix well.

Line a baking sheet with parchment paper and grease it generously with vegetable oil.

Pour the plain omelet batter onto the parchment and smooth the surface evenly.

Drop the herb-infused batter by the teaspoonful over the main omelet layer.

Slice the olives into rings and arrange them in the spaces between the green herb spots.

Place the baking sheet in a preheated oven at 200°C (400°F) and bake the omelet for 10 minutes.

Remove the finished omelet from the oven, flip it over along with the parchment, carefully peel the parchment away from the omelet, and let it cool slightly.

Dice the red fish into small cubes and mix with softened butter.

Arrange the filling along the long edge of the omelet rectangle, shape it into a log, and use the bottom parchment to tightly roll it up.