Bell Pepper Salmon Roll

Super easy yet heavenly good!🤤

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200C

Step 2

Spray 3 cooking sprays on bell peppers and roast them for 50 minutes, flip halfway through.

Step 3

When ready, transfer them to a bowl and cover them with the lid or cling film. Let them cool, then peel off the skin and deseed. You will need 180g of roasted bell peppers( I've got the exact amount from 3 fresh bell peppers). If you got less then add a bit of water. Important to adjust the weight to 180g.

Step 4

Preheat oven to 180C

Step 5

Separate egg yolks from egg white.

Step 6

In a food processor combine egg yolks with roasted bell peppers, paprika, garlic granules, black pepper and nutmeg and blend until smooth.

Step 7

In a large bowl whisks the egg white until stiff peaks form.

Step 8

Add bell pepper mixture to the egg whites and carefully mix until combined, using a spatula. Then add flour and mix well again.

Step 9

Transfer to the baking tray, lined with parchment and bake for 10-15 minutes at 180C.

Step 10

When ready, let it cool, then tip it upside down and remove the parchment.

Step 11

For the filling, combine the goat cheese with lime juice, salt, pepper and yoghurt. Mix well.

Step 12

Spread the goat cheese mixture on a cooled base (leave about 1inch empty on one long side).

Step 13

Place salmon slices on top of the cheese mixture then roll tightly together from the opposite side of the free edge.

Step 14

Wrap the roll in a cling film and let it cool in the fridge for 2 hours minimum.

Step 15

Slice the roll before serving and enjoy!