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.
1
Cut the avocado into strips.
- Avocado: 0.5 piece
2
Lay the fish on plastic wrap and spread it with cream cheese.
- Lightly salted salmon: 250 g
- Cream cheese (curd cheese spread): 100 g
3
Place the avocado on top.
- Avocado: 0.5 piece
4
Roll the ingredients into a roll and refrigerate for half an hour.
5
Whisk the egg yolk.
- Egg yolk: 1 piece
6
Pour into a hot, oiled pan to form a pancake. Fry for about 1-2 minutes.
- 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.
- Sesame seeds: 0.5 teaspoon
