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Low-carb zucchini and salmon roll

updated

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Ingredients for 4 servings:

  • 1 large zucchini
  • 250 g smoked salmon
  • 80 g hazelnuts, ground
  • 150 g mountain cheese
  • 200 g cream cheese
  • 1 bunch of basil
  • 4 eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Grate the mountain cheese. Wash, grate, and salt the zucchini, and let it drain in a sieve for 15 minutes. Then gently press the zucchini mixture with your hands. Wash and chop the basil. Mix the zucchini, eggs, cheese, nuts, salt, and pepper. Spread the mixture on a baking sheet lined with baking paper and bake in a preheated oven at 200°C (top/bottom heat) for 20 minutes. Remove from the oven and let cool. Spread with cream cheese, arrange the salmon on top, and sprinkle with the basil. Roll up and chill for 1 hour. Cut into finger-thick slices to serve. Serve with salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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