Low-carb salmon and cottage cheese roll

Low-carb salmon and cottage cheese roll with eggs and low-fat quark. A cool breakfast with smoked fish, which brings omega-3 fats to the plate.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 360 kcal per serving
• Protein: 42 g
• Fat: 18 g
• Carbs: 4 g

Ingredients

• 3 organic eggs
• 50g low-fat quark
• 200g smoked salmon
• 100g cottage cheese
• 1 bunch of dill

Method

You’ll need: oven · baking tray · chopping board · knife

1. Whisk the three eggs vigorously with the low-fat quark until you have a thick and completely smooth batter.
2. Pour the mixture onto a flat baking tray lined with baking paper and spread it into a thin rectangle.
3. Bake the pale egg batter at 180 °C (160 °C fan) for about fifteen minutes, until it has set completely.
4. Leave it to cool briefly, spread it thinly with the cottage cheese and cover it completely with the salmon slices.
5. Scatter fresh dill over the top, roll the filled sheet up really tightly and cut it into finger-thick slices.

Good to know

Wraps don't have to be made from flour. This rolled egg sheet is a high-protein base for thick slices of smoked salmon.

Swaps

Dill → chives (if you don't like dill's strong fennel-like flavour, classic chives work just as well).

Cooking tips

To slice the roll, draw a very sharp knife through it quickly so you don't squeeze out the delicate salmon inside.

Storage

Wrapped tightly in a little cling film, the cold roll firms up nicely in the fridge and easily keeps for a good two days.

Allergens

Contains egg, fish and milk. Completely gluten-free and nut-free. During pregnancy, cold-smoked salmon should only be eaten if cooked until steaming hot, so this cold roll isn't suitable then.

Frequently asked questions

How long does a salmon and cottage cheese roll keep in the fridge?

Wrapped tightly in a little cling film, the cold roll firms up nicely in the fridge and easily keeps for a good two days.