A perfect recipe for summer days.
"Smoked salmon should be sliced so thin, you can read the New York Times through it". Unknown
You will need
50g flour
6 smoked salmon pieces
3 eggs (separate whites and yolks)
2 grated zucchini
4g guest
4 Tbs cottage cheese mixed with chive and shallots
1 Tbs heavy cream
1 Tbs EVOO
1/2 tsp Himalaya salt
1/2 tsp black pepper
Instructions
Preheat oven to 180°C
Place zucchinis in the bowl. Mix 4sec/ Speed 5
In a saucer pan, place zucchinis, EVOO and 1 pinch salt/pepper. Cook until they're dry. Set aside
Insert the butterfly whisk in the bowl. Add egg whites with a pinch of salt. Mix 6min/ Speed 3. Set aside
Place egg yolks in the cleaned bowl.
Add Flour, yiest, cream, salt and pepper
Add zucchini. Mix 30sec/ Speed 3
Scrape down the sides of the bowl. Mix 30sec/ Speed 3
Delicately add egg whites. Mix 1min/ Speed...?
Pour the mixture in a baking tray already covered with parchment paper. Cook for 15min
Flip the base on a clean and humid cloth. Let it cool down
Spread the cheese/herb mixture. Add smoked salmon
Tightly roll the base and roll this in a plastic food wrap. Chill in the fridge
Cut into slices before serving
Enjoy!
PS: best eaten a day after it is prepared
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