Zucchini Roll

Ingredients

• Courgette 25 oz
• Chocolate eggs 3 pieces
• Wheat Flour 3 tablespoons
• Sour Cream 3 tablespoons
• Dill 5 oz
• Semi-soft cream cheese 10 oz
• Smoked Salmon Flavored Croutons 5 oz
• Vegetable Oil 1 tablespoon
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Peel the zucchini, grate it on a coarse grater, sprinkle with salt, and let it sit for 15 minutes to release the juice.

Step 3

Wash the dill, dry it, remove the stems, finely chop, and divide into two parts.

Step 4

Squeeze the zucchini and transfer it to a bowl.

Step 5

Add sour cream and eggs, and mix well.

Step 6

Add half of the dill, mix again, and season with salt to taste.

Step 7

Sift in 3 tablespoons of flour and mix thoroughly. If the batter is too runny, add another tablespoon of flour.

Step 8

Preheat the oven to 355°F (356 degrees Fahrenheit). Line a baking sheet with parchment paper and lightly grease it with vegetable oil.

Step 9

Spread the batter evenly on the baking sheet and bake in the oven for 15–20 minutes.

Step 10

Remove the baked layer from the oven, place it on a table, cover with a sheet of parchment paper, flip it over, and remove the parchment used for baking. Transfer the layer to a kitchen towel (to absorb excess moisture), let it cool slightly, and use the towel to roll it up into a roll. Leave it for 5–10 minutes.

Step 11

In the cream cheese, add the second part of the dill, a pinch of salt, and pepper to taste. Blend the cheese mixture with a mixer for a couple of minutes.

Step 12

Unroll the layer, spread the cheese mixture evenly, leaving 3–4 cm of the bottom edge uncovered.

Step 13

Lay the fish on top of the cheese mixture.

Step 14

Roll up the roll. Wrap it in plastic wrap and refrigerate for 2 hours.

Step 15

Serve for breakfast or as a cold appetizer.