Recipe: Zucchini Roll with Smoked Trout

1 Wash and grate the zucchinis into spaghetti strands (it's better) or into strips (with a peeler).

2 Pour the olive oil into a large pan and sauté the grated zucchinis (in several batches), until they have released all the water. Salt and pepper at the end of cooking and mix.

3 Separate the whites from the yolks.
In a bowl, whisk the yolks with the crème fraîche and nutmeg. Add the flour, psyllium, mix then pour in the grated zucchinis.

4 Beat the whites until stiff peaks form (with a pinch of salt) and gently fold them into the mixture.

5 Pour the mixture onto a large rectangular baking dish or better a baking sheet (or even a rimmed baking tray) covered with lightly buttered parchment paper.
Spread evenly.

6 Bake for 20/22 minutes (390°F (200°c)). The top should be lightly golden.

7 Remove the dish from the oven and cover the entire surface with the garlic and herbs cheese by spreading it evenly, then cover with the smoked trout slices.
Do not remove the parchment paper. Remove it gradually as you roll (lengthwise) by squeezing slightly the "roll". Wrap with plastic wrap (tip: lightly wet the table, lay out the plastic wrap to the right length, gently place the roll and wrap it like a package).
Refrigerate for at least 90 minutes.
Cut slices and serve with a green salad or spinach salad.
Note: The smoked trout can be replaced with smoked salmon.