Whisk together 6 eggs, salt and pepper in a bowl. Add 1 tbsp. of flour to make eggs more elastic. Pour this mixture into skillet and cook over medium heat for about 3 minutes or until eggs start to set on bottom.

Place the omelet to a plate and give it to cool down.

Prepare the dressing: cut potatoes and fry until golden brown.

Place omelet onto food wrap and spread capelin roe on thick. Then layer sliced tomato, cucumber, pepper, potatoes and rocket salad.

Wrap the omelet as a roll and leave in the fridge for 2 hours.

Cut the roll into small pieces and serve. Bon appetit!