Summary

Ingredients

For the dough:

• 3 egg (s), size M or L.
• 1 scoop mozzarella, 25 g
• 25 ml olive oil
• 0.5 teaspoon ½ Himalayan salt or sea salt
• some pepper, whiter
• 15 g psyllium husks, e.., dm, round

For the filling:

• 300 g salmon, smoked, sliced
• 700 g broccoli, fresh
• 1 tablespoon crème fraîche
• 120 g cream cheese
• 1 tablespoon, heaped pumpkin seed flour
• some salt and pepper
• some chilli flakes
• 1 pinch (s) nutmeg

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Instructions

1. Preheat the oven to 175 ° C fan oven. Line a baking sheet with parchment paper and set aside.
2. Wash the broccoli and cut into pieces. Also use the handle. Cook everything in salted water for about 10-13 minutes. Then drain well in a sieve.
3. Cut the salmon into pieces. Cut the mozzarella into small pieces.
4. Puree the mozzarella cubes together with the eggs, olive oil and spices. There must be no more lumps. Add the ground psyllium husks and stir vigorously with a whisk.
5. Immediately place the dough on the baking sheet and use the back of a spoon to spread it evenly and thinly over the entire sheet. Spread the salmon on the batter.
6. Bake in the oven for 7 minutes.
7. In the meantime, put the cream cheese, crème fraîche, salt, pepper, nutmeg, chilli flakes and broccoli in a bowl and puree. A few pieces of broccoli should still be visible, so it doesn`t have to be a full sauce. Add the pumpkin seed flour and stir with the whisk.
8. Take the batter out of the oven and spread the broccoli on top. You shouldn`t brush the broccoli up to the edge on one narrow side, otherwise everything will ooze out when you roll it.
9. Put in the oven for another 3 minutes.
10. Take out of the oven and carefully roll with the baking paper from the narrow side to the narrow end without broccoli. Roll only very roughly, i.e. roll about 2 times.
11. Serve immediately. But can also be warmed up or eaten cold.