Ingredients
Equipment
Method
- Preheat the oven to 180°C (356°F).
- Separate the eggs; whisk egg whites with salt until stiff peaks form.
- In another bowl, beat egg yolks with olive oil until frothy, and fold in flour.
- Gently fold the egg whites into the yolk mixture.
- Spread the batter on a lined baking sheet and bake for 8-10 minutes until golden.
- Flip the sponge onto a damp kitchen towel and roll it up from the short end while it's hot.
- Cool the rolled sponge on a rack completely.
- In a bowl, mix cream cheese with lemon juice, dill, salt, and pepper until smooth.
- Fold in crab meat, smoked salmon, and shrimp into the cream cheese mixture.
- Unroll the cooled sponge and spread the seafood filling evenly, leaving a border at one end.
- Roll the sponge back up tightly and wrap in plastic wrap, chilling for at least 2 hours.
- Unwrap the roll, decorate with smoked salmon slices, shrimp, dill, and lemon zest.
- Slice and serve.
Nutrition
Calories: 280kcalCarbohydrates: 15gProtein: 18gFat: 16gSaturated Fat: 9gCholesterol: 180mgSodium: 600mgPotassium: 220mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 7mgCalcium: 50mgIron: 1mg
Notes
This roll can be made a day ahead for convenience—just wrap and refrigerate.
Keep the assembled roll refrigerated and consume within 24 hours for optimal freshness.
Avoid freezing the assembled roll, as it affects the texture; however, the cooled sponge can be frozen for later use.
Keep the assembled roll refrigerated and consume within 24 hours for optimal freshness.
Avoid freezing the assembled roll, as it affects the texture; however, the cooled sponge can be frozen for later use.
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