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.
Grate the courgettes and cook them in a little olive oil for about ten minutes.
In a bowl, whisk together the egg yolks, flour, two tablespoons of cream, cooked grated courgettes, salt and pepper.
Spread the mixture onto a rectangular baking sheet lined with parchment paper.
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.
Mix the cheese and 2 tablespoons of cream and spread evenly over the unrolled sponge cake.
Add the slices of smoked salmon.
Roll tightly with the tea towel, wrap the roll in cling film and refrigerate for 1 hour.
Slice and serve chilled.