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🍽️ Zucchini Salmon Roll with Cream Cheese

422 kcal · 30 min · 4 servings

Ingredients

• Zucchini 3 pcs
• Salt pinch
• Oil 1 tsp
• Eggs 5 pcs
• Wheat flour, Type 405 4 tbsp
• Gouda, grated 100 g
• Baking powder 1 tsp
• Pepper, black ground pinch
• Dill, fresh 10 g
• Organic Lemon 1 pc
• Cream cheese, plain 300 g
• Horseradish 1 tbsp
• Smoked salmon 200 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Wash the two zucchinis and cut off the ends.
3. 3. Grate the zucchini coarsely.
4. 4. Place the grated zucchini in a bowl and salt it.
5. 5. Set the bowl aside to let the zucchini salt.
6. 6. Peel the remaining zucchini lengthwise into thin strips using a vegetable peeler.
7. 7. Line a baking tray with baking paper.
8. 8. Brush the baking tray with one teaspoon of oil.
9. 9. Cover the baking tray completely with the thin zucchini strips.
10. 10. Ensure the strips are allowed to overlap slightly.
11. 11. Whisk five eggs with four tablespoons of flour in a separate bowl.
12. 12. Add 100 grams of grated Gouda cheese to the egg-flour mixture.
13. 13. Add one teaspoon of baking powder.
14. 14. Season the mixture with salt and pepper.
15. 15. Squeeze the salted zucchini shreds lightly to remove the liquid.
16. 16. Pour off the drained liquid.
17. 17. Add the squeezed zucchini shreds to the batter mixture.
18. 18. Mix everything well together.
19. 19. Pour the batter evenly over the zucchini strips on the tray.
20. 20. Bake the roll for about 20 to 25 minutes until golden brown in the oven.
21. 21. Take the hot zucchini plate out of the oven.
22. 22. Carefully turn the plate over onto a new surface.
23. 23. Carefully peel off the baking paper.
24. 24. Turn the plate over again.
25. 25. Place the plate on a clean kitchen towel.
26. 26. Ensure that the zucchini strips are lying directly on the towel.
27. 27. Roll up the zucchini plate lengthwise using the towel.
28. 28. Let the roll cool completely while wrapped in the towel.
29. 29. Wash the dill and remove the coarse stems.
30. 30. Finely chop the dill.
31. 31. Wash the lemon thoroughly with hot water.
32. 32. Grate about one teaspoon of lemon zest finely.
33. 33. Mix cream cheese with cream horseradish in a bowl.
34. 34. Add the chopped dill to the cream cheese mixture.
35. 35. Add the grated lemon zest.
36. 36. Finally season the cream with salt and pepper.
37. 37. Remove the kitchen towel from the cooled roll.
38. 38. Carefully unroll the zucchini roll.
39. 39. Spread the cream cheese cream evenly over the roll.
40. 40. Top the roll with smoked salmon.
41. 41. Carefully roll the roll up again.
42. 42. Wrap the roll in cling film.
43. 43. Place the roll in the refrigerator for at least 30 minutes.
44. 44. Slice the cold roll into pieces for serving.

Nutrition per serving

• kcal: 422
• Protein: 29 g · Fett/Fat: 24 g · Carbs: 12 g