Smoked Salmon Roulade

Ingredients

• 400 g zucchini - grated
• 1 tbsp sea salt
• 4 eggs - separated
• 3 tbsp mixed herbs - thyme, oregano, chives, dill
• 3 tbsp parmesan cheese - freshly grated
• Sea salt and freshly ground black pepper - to taste
• Pinch cream of tartar or vinger
• 200 g hot smoked salmon fillet/s (approx.) **
• 1 lemon/s (small) zest and 2 tbsp juice
• 3 tbsp capers
• 4 spring onion/s -white part finely chopped
• 200 g cram cheese
• Sea salt and freshly ground black pepper - to taste
• 40 g flaked almonds (¼ cup) toasted to serve
• ¼ cup/s micro-herbs - to serve

Directions

• Preheat your oven to 200°C (fan-forced).
• Line a 24 x 33cm slice tin with non-stick baking paper. It’s important the tin is this size otherwise the roulade will be too thick and won’t roll without splitting.
• Grate the zucchini. Toss with the sea salt in a colander and leave 30 minutes. Rinse and squeeze dry in the sieve and then in a clean cloth or tea-towel.
• In a mixing bowl, beat in the egg yolks, herbs and Parmesan and season with sea salt and pepper. Once the zucchini is ready, add this and mix well.
• In a separate clean bowl, whisk the egg whites with the cream of tartare until peaks just form.
• Gently fold the egg white into the zucchini & egg yolk mixture using a large spoon. You are aiming to just combine the ingredients without over working the mixture.
• Pour into prepared tin and quickly level the mixture, spreading it out into the corners. Bake for 13-15 minutes until set and light golden brown.
• Whilst that’s baking, crumble the salmon into a bowl with the finely grated lemon zest, 2 tbsp lemon juice, capers, spring onion and cream cheese. Season with sea salt and pepper. Mix until almost smooth.
• Taste the mixture and season with salt, pepper and more lemon juice if you feel it’s needed.
• Store the salmon mixture in the fridge until required.
• When the roulade is cooked, invert it onto a clean tea towel. To do this easily, I wrap the tea-towel around the baking tin then tip it over.
• Peel away the baking paper carefully and loosely roll it up from the short side (so it’s like a Swiss roll). Allow it to cool fully.
• When its cooled completely, carefully un-roll the roulade and spread it with the salmon cream filling. Roll-up again from the short side, then carefully transfer to a serving plate with the seam-side down.
• Chill and store in an air-tight container until ready to serve.

Serve

Carefully toast the almond flakes, watching carefully so they don’t burn. Cut into 2cm slices and top with toasted almonds and micro-herbs to serve.

Make-ahead

Either store the filling and the zucchini roll separately (up to 2 days) and assemble the day you plan to serve it. Or you can make one day ahead. Store in an airtight container in the fridge and serve at room temperature.

Notes:

• Hot smoked salmon is a whole salmon fillet smoked with heat (cold smoked salmon is the thinly slice/ cured slices of salmon). Hot smoked salmon is available in major supermarkets.