Zucchini Roll with Trout and Soft Cheese
Trout adds protein and omega-3 fats, while eggs help the vegetable base hold together. Psyllium binds moisture from the zucchini, so the roll works well as a chilled keto appetizer.
Grate Zucchini (300 g) and Bell pepper (120 g), season with Sea salt (to taste), mix, and let stand for 10 minutes. Squeeze the vegetables well by hand or through cheesecloth so the base does not turn watery.
Add Eggs (150 g) and Psyllium (10 g) to the vegetables, mix, and spread the mixture into a thin rectangle on a parchment-lined baking sheet. Bake at 180°C for about 20 minutes, until the sheet is set and flexible. Turn it onto a clean sheet of parchment, remove the lower paper, and cool for 15 minutes.
Spread Soft cheese (180 g) over the vegetable base and arrange Lightly salted trout (150 g) on top. Roll it tightly, wrap in parchment, and refrigerate for 2 hours so the filling firms up and the roll slices cleanly.
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