Savory rolls are perfect for a light meal or a homemade appetizer. We loved them so much that I made one, then two, then three, with different vegetables and pretty colors. This gluten-free version uses cornstarch and perfectly combines zucchini and smoked salmon. The recipe is simple to prepare and doesn't require complicated ingredients. The roll retains a soft texture that slices easily. Serve it as a starter with a green salad. This dish can be kept chilled and prepared in advance. The colorful slices make a beautiful table presentation. It's a healthy alternative to classic savory cakes. Try it at a dinner party or for a picnic. You'll have a delicious, simple, and gluten-free dish. And you can also try the carrot roll or the pepper roll.
Ingredients
Preparation
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Preheat the oven to 180°C.
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Grate the zucchini and cook them in a little olive oil for about ten minutes.
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In a bowl, whisk the egg yolks with the flour, two tablespoons of cream, the cooked grated zucchini, salt and pepper.
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Beat the egg whites until stiff. Gently fold them into the mixture.
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Spread the mixture on a rectangular baking sheet lined with baking 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 wrap it in the sponge to set.
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Let it cool.
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Mix the cheese and 2 tablespoons of cream and spread evenly over the rolled-out sponge cake.
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Add the smoked salmon slices.
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Roll tightly with the cloth, cover with cling film and refrigerate for 1 hour.
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Cut into slices and serve chilled.
