- 1 pinch sugar
- 1 tbsp. salt
- 4 egg white
- 4 egg yolk
- a little white pepper
- 2 tbsp. water hot
- 80 g gluten-free flour (e.g. Schär)
- 0.5 tsp. gluten-free baking powder (Dr. Oetker)
- 200 g baby leaves of wild garlic
- 500 g cream cheese, plain
- 1 tbsp. butter, liquid, left to cool
- 2 dl cold-pressed olive oil
- 200 g smoked salmon, cut into slices
Lightly grease a large baking tray, place baking paper on top and smooth flat so that it sticks. Preheat the oven to 220 °C.
For the biscuit, thoroughly whisky the egg yolks, water, salt and sugar using a hand mixer or a food processor until the mixture is light and fluffy. Mix the flour and baking powder. Beat the egg whites and salt until stiff. Alternately fold the flour and the beaten egg white into the egg yolk mixture using a rubber spatula. Finally, stir in the butter.
Evenly spread the biscuit mixture over the baking paper (approx. 32 × 38 cm). Bake in a preheated oven for approx. 8 to 10 minutes. The biscuit should only be slightly browned. Immediately flip over onto a second sheet of baking paper, carefully peel off the paper on top and cover with the hot baking tray.
To make the paste, wash the wild garlic leaves, dry thoroughly in a salad spinner, separate the stems and finely chop the leaves. Place in a mixer with the olive oil and salt and finely purée.
Top the biscuit with an even layer of cream cheese and season with pepper. Distribute the slices of salmon over the biscuit and coat with the garlic paste. Starting from the long edge, carefully and tightly roll and place on the oven tray with the join underneath. Cut off the ends of the roulade.
To serve, slice the roulade into 2 to 3 cm thick slices and arrange on plates with a leaf salad.
- 55 mins Preparation/cooking time: ca. 45m + Bake: ca. 10m
- Servings For 8 servings
- Nutrition 491 Kcal