For this recipe you will need :
- 3 zucchini
- 3 eggs
- 2 tablespoons of sour cream
- 50 g flour
- 100 g of Petite Bûche Caprifeuille Atelier de la Sèvre
- 12 slices of salmon
- Tomato confit
- Salt
- Pepper
- Olive oil
Preparation : (10 minutes)
- Preheat your oven to 200°C.
- Peel your zucchini, grate them and rinse them under the water.
- Put them on a pan with oil, jut few minutes. Reserve.
- Separate the egg whites from the yolks.
- In a bowl, beat the yolks with the cream and the flour.
- With the egg whites, whip them into snow and incorporate them into the preparation.
- Then add the grated zucchini.
- Salted and pepper.
- Put the mixture onto a baking sheet with baking paper.
- Bake for about 25 minutes.
- In a bowl, cut a few pieces of the cheese adding a little cream and mix. Place the cream cheese, candied tomatoes and salmon slices on the zucchini out of the oven.
- Roll everything up, using the baking paper, while tightening well.
- Film and leave for at least 1 hour in the refrigerator.
Bon appetit !