I was craving a soft fish roulette. Trout is perfect for that.
Cut the cooked, cooled carrots and beat in a food processor with the egg whites until the mixture thickens.
Place on a baking tray lined with baking paper (I lightly grease it with oil to make sure it doesn't stick to the paper), flatten with a spatula and bake at ~175 °C for ~15-20 minutes.
Remove from the oven, place another baking sheet on top and turn upside down. Carefully remove the paper from the top. Cool.
Prepare the filling.
Blend all the ingredients except the herbs into a homogeneous paste. Add the greens.
Mix the mixture and spread on the cooled sponge cake. Roll up and place in the fridge.
Finished product weight 1050
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
