Recipe: Salmon and Zucchini Roll

1- First, I washed my zucchini then cut them into large pieces and placed them in the bowl of your thermomix.

2- Mix to obtain a zucchini brunoise, not too large especially, I had to mix for about 10 seconds at speed 9. Warning* the speed and duration of mixing depends on the quality and size of your zucchini.

3- Then I placed everything in a kitchen towel that I wrung out to remove as much water as possible. Whip your egg whites until stiff peaks form.

4- In a salad bowl or in your thermomix, mix the flour, baking powder, salt, pepper, sour cream and egg yolks.

5- Add to the previous mixture the zucchini as well as the egg whites by gently folding the batter. Spread your batter on your edged mat.

6- Bake for approximately 15 minutes at 180°.

7- Take a kitchen towel well moistened with cold water, wring it out and place your mat on the towel by turning over your mold of course.

8- Roll your sponge cake (with the damp towel) gently even if it is still hot.

9- As soon as you feel to the touch that your towel is no longer as hot, unroll it. Cover the entire surface of your roll with garlic cheese and fine herbs.

10- Place your slices of smoked salmon on top. Roll your sponge cake again. Wrap it in plastic wrap and leave it in the refrigerator until serving.
Advice Tip: I used a Tupperware silicone mat that measures 32 cm by 35 cm and my Thermomix robot. If you don't have a Thermomix robot, you can in that case grate your zucchini; as for the baking mat, it is preferable that it has a rim because it puffs up during cooking. Otherwise, test it on a sheet of parchment paper, it's up to you to see if the batter doesn't spread too much...