Connecting in handy for whisking the eggs, finely chopped fresh herbs (I dill), sour cream. Season with salt and black pepper to taste.
Beat with a whisk.
The baking sheet ( my size is 29 x 33) is covered with parchment, greased with vegetable oil. Pour the egg mixture. We send it to a preheated 180-degree oven for 15-20 minutes (we focus on the Golden color of the omelet and the swollen bubbles that will settle when cooling).
Ready omelet cake on parchment take out of the oven and let it cool.
For the filling, combine pieces of melted cheese and pre- cooked and cooled carrots in the bowl of a blender.
Add the herring pieces.
Whisk with a blender until smooth, creamy.
Drain the liquid from the peas.
Apply the herring filling evenly over the entire omelet layer.
Top with green peas.
Carefully fold the roll, separating the parchment. Then wrap it in plastic wrap and send it to the refrigerator for at least 2 hours. Then cut into pieces and serve!