Savory rolls are perfect for a light meal or a casual appetizer. We loved them so much that I made one, then two, then three, with different vegetables and beautiful colors. This gluten-free version uses cornstarch and perfectly combines zucchini and smoked salmon. The recipe is simple to prepare and doesn't require any complicated ingredients. The roll has a soft texture that slices easily. Serve it as an appetizer with a green salad. This dish keeps well in the refrigerator and can be prepared in advance. The colorful slices make a beautiful presentation on the table. It's a healthy alternative to classic savory cakes. Try it for a dinner party with friends or a picnic. You'll have a delicious, simple, and gluten-free dish. You can also try the carrot roll or the bell pepper roll.
Ingredients
Preparation
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Preheat the oven to 180°C.
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Grate the courgettes and cook them in a little olive oil for about ten minutes.
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In a bowl, whisk together the egg yolks, flour, two tablespoons of cream, cooked grated courgettes, salt and pepper.
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Whisk the egg whites until stiff peaks form. Gently fold them into the mixture.
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Spread the mixture onto a rectangular baking sheet lined with parchment paper.
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Bake for about fifteen minutes; the base should remain soft and golden. Then turn the sponge cake out onto a tea towel and roll it up in the towel to shape it.
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Let it cool.
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Mix the cheese and 2 tablespoons of cream and spread evenly over the unrolled sponge cake.
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Add the slices of smoked salmon.
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Roll tightly with the tea towel, wrap the roll in cling film and refrigerate for 1 hour.
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Slice and serve chilled.
