I was craving a soft fish roulette. Trout is perfect for that.

ingredients

Auzu pārslas Dobele ātri vārāmās 1kg

300 grami Olu baltums

150 grami Vārīti burkāni

Sāls, pipari

Auzu pārslas Dobele ātri vārāmās 1kg

290 grami Sautēta forele

250 grami Svaigais siers Ricotta 11%

180 grami Vājpiena biezpiens

30 grami Dilles, pētersīļi

30 grami Zaļie lociņi

Sāls, citronpipari

preperation

1. Cut the cooked, cooled carrots and beat in a food processor with the egg whites until the mixture thickens.

2. 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.

3. Remove from the oven, place another baking sheet on top and turn upside down. Carefully remove the paper from the top. Cool.

4. Prepare the filling.Blend all the ingredients except the herbs into a homogeneous paste. Add the greens.

5. Mix the mixture and spread on the cooled sponge cake. Roll up and place in the fridge.