Egg roll with chum salmon and avocado
2 servings
15 minutes
Egg roll with salmon and avocado is a harmony of flavors and textures, combining the tenderness of the egg pancake, the buttery richness of avocado, and the sophistication of red fish. This recipe is a modern interpretation of traditional snacks inspired by Japanese and French culinary techniques. Salmon adds a light saltiness and noble aroma to the dish, while sesame adds a nutty note. The roll is convenient for serving; it can be sliced into portions, creating an elegant dish for festive tables or a refined snack. The ease of preparation combines with restaurant-level presentation, making this roll an excellent choice for those who appreciate style and taste.
1
Prepare the ingredients. Let the fish sit at room temperature for a while.
- Chum salmon: 100 g
2
Put the sesame seeds on a hot dry pan.
- White sesame seeds: 3 teaspoons
3
Roast the beans until golden brown, stirring occasionally.
4
Break the eggs into a mug.
- Chicken egg: 2 pieces
5
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
6
Mix the egg mixture.
7
Cut the avocado in half.
- Avocado: 1 piece
8
Scoop out the flesh with a spoon and place it in a deep bowl.
9
Mash the pulp with a fork.
10
Add toasted sesame and mix.
- White sesame seeds: 3 teaspoons
11
Pour the eggs into a hot, greased skillet.
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
12
After about 3 minutes, once the bottom side is set, carefully flip the pancake.
13
After 1-2 minutes, transfer the egg pancake to a plate and spread avocado flesh on it.
- Avocado: 1 piece
14
Add fish slices on top.
- Chum salmon: 100 g
15
Roll the pancake with filling into a roll. When serving, sprinkle with a pinch of sesame.
- White sesame seeds: 3 teaspoons
