Egg roll with salmon and avocado

2 servings

10 minutes

Egg roll with salmon and avocado is a refined dish of Japanese cuisine that combines the tenderness of fish, the creamy texture of cream cheese, and the freshness of avocado. This roll resembles traditional Japanese rolls but uses a light egg pancake instead of rice, adding lightness and a special flavor. The salty salmon harmoniously complements the cream cheese, while pieces of avocado add softness. Sesame seeds complete the composition with nutty notes. The dish is perfect for a festive table or a light snack, delighting with its sophistication and balance of flavors.

Energy value per serving

• Calories: 418
• Proteins: 30.8g
• Fats: 29.6g
• Carbohydrates: 2.2g

Ingredients

• Lightly salted salmon: 250 g
• Avocado: 0.5 pc
• Cottage cheese: 100 g
• Egg yolk: 1 pc
• Sesame: 0.5 tsp

Cooking steps

1. Cut the avocado into strips.

   Required ingredients:

   • Avocado: 0.5 piece

2. Lay the fish on plastic wrap and spread it with cream cheese.

   Required ingredients:

   • Lightly salted salmon: 250 g
   • Cottage cheese: 100 g

3. Place the avocado on top.

   Required ingredients:

   • Avocado: 0.5 piece

4. Roll the ingredients into a roll and refrigerate for half an hour.

5. Whisk the egg yolk.

   Required ingredients:

   • Egg yolk: 1 piece

6. Pour into a hot, oiled pan to form a pancake. Fry for about 1-2 minutes.

   Required ingredients:

   • Egg yolk: 1 piece

7. Place the pancake on a plate, add the filling on top, and form a new roll.

8. Sprinkle sesame seeds on top.

   Required ingredients:

   • Sesame: 0.5 teaspoon