Chef Yollly
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Vegetable Roll with Salmon and Cheese
Baking · 25 min
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12
steps
14
ingredients
0
likes
Vegetable Roll with Salmon and Cheese
Baking · 25 min
0 likes
You're viewing a translation. Original:
Chef Yollly
Recipe manager in your pocket!
About this Recipe
A tender vegetable roll made from zucchini and carrot with a creamy filling, lightly salted salmon, and fresh cucumber. The vegetable base is soft and elastic, cream cheese adds tenderness, and the salmon makes the breakfast hearty and rich in protein. Fresh cucumber and dill add lightness and nicely balance the creamy flavor. A bright, nutritious breakfast that tastes equally good warm or chilled.
Kitchenware
Scales
Oven
Grater
Baking Sheet
Ingredients
14 ingredients
Servings
1
405 kcal
Calories
27 g
Protein
22 g
Fat
25 g
Carbs
zucchini
180 g
17 kcal · 1.2g protein · 0.3g fat · 3.1g carbs · per 100g
fine salt
0.4 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
grated parmesan cheese
10 g
431 kcal · 38g protein · 29g fat · 4g carbs · per 100g
carrot
40 g
41 kcal · 0.9g protein · 0.2g fat · 9.6g carbs · per 100g
egg
1 pc
155 kcal · 12.6g protein · 10.6g fat · 1.1g carbs · per 100g
black pepper
NaN to taste
251 kcal · 10.4g protein · 3.3g fat · 64.8g carbs · per 100g
fine salt
0.3 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
all-purpose flour
15 g
364 kcal · 10.8g protein · 1g fat · 76.3g carbs · per 100g
olive oil
2 g
884 kcal · 0g protein · 100g fat · 0g carbs · per 100g
dill
3 g
43 kcal · 3.5g protein · 1.1g fat · 7g carbs · per 100g
cucumber
40 g
16 kcal · 0.7g protein · 0.1g fat · 3.6g carbs · per 100g
lightly salted salmon
60 g
206 kcal · 22g protein · 13g fat · 0g carbs · per 100g
philadelphia cream cheese
30 g
342 kcal · 6.2g protein · 34g fat · 4.1g carbs · per 100g
lettuce leaves
2 g
15 kcal · 1.4g protein · 0.2g fat · 2.9g carbs · per 100g
Instructions
12 steps
Step 1
2 ingredients
Grate the zucchini on a coarse grater. Add about half the salt, mix, and leave for 5 minutes. Then squeeze out very well by hand or through a clean kitchen towel. This is important so that the vegetable base does not become watery.
zucchini
fine salt
Step 2
2 ingredients
Grate the carrot on a fine grater. Also grate the Parmesan finely.
grated Parmesan cheese
carrot
Step 3
4 ingredients
In a bowl, combine the squeezed zucchini, carrot, egg, Parmesan, and flour. Add the remaining salt and a little black pepper. Mix thoroughly. The mixture should be moist but hold together well.
egg
black pepper
fine salt
all-purpose flour
Step 4
1 ingredient
Line a baking sheet with parchment paper and lightly brush 2 g of olive oil. Spread the vegetable mixture to form an even rectangular layer about 5–7 mm thick.
olive oil
Step 5
Bake at 190 °C (375 °F) for about 15–18 minutes until the base sets and the edges are just lightly browned. Do not overdry—the layer should remain soft and elastic so it can be easily rolled.
Step 6
Remove the cooked vegetable base from the oven and leave it for about 5 minutes to cool slightly. Gently separate from the parchment paper.
Step 7
3 ingredients
Cut the cucumber into very thin julienne strips. Slice the salmon thinly. Finely chop the dill.
dill
cucumber
lightly salted salmon
Step 8
1 ingredient
Evenly spread the cream cheese on the vegetable base, leaving about 1–1.5 cm of free edge. Sprinkle with dill.
Philadelphia cream cheese
Step 9
Layer the salmon slices on top and a small amount of cucumber julienne. Do not add too much cucumber, so the filling doesn’t become watery and the roll holds its shape well.
Step 10
Carefully but tightly roll up the layer into a roll. Place it seam side down and leave for 3–5 minutes to allow the shape to stabilize.
Step 11
Using a sharp knife, cut the roll into 4–5 large pieces.
Step 12
1 ingredient
Carefully arrange on a plate. Add a few fresh lettuce leaves alongside.
lettuce leaves
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