Ingredients
Arugula Mixture
- 4 oz fresh arugula
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 6 eggs (room temperature)
- 1/3 cup Parmesan cheese (grated)
Filling and Topping
- 16 oz cream cheese (room temperature)
- 12 oz smoked salmon (sliced)
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the arugula mixture.
- Blend the arugula mixture: Add the fresh arugula, pine nuts, and olive oil to a blender or food processor and blend until smooth, creating a bright green base.
- Season and add eggs and cheese: Pause blending to season with salt and pepper, then add the eggs and grated Parmesan cheese. Blend again until a smooth batter forms.
- Bake the mixture: Pour the blended arugula batter onto a large sheet pan lined with parchment paper, spreading evenly. Bake in the preheated oven at 350°F for 15 minutes until set and slightly golden.
- Cool and prepare filling: Remove the baked sheet from the oven and allow it to cool completely. Once cool, spread a generous layer of the room temperature cream cheese evenly over the surface.
- Add smoked salmon: Lay the slices of smoked salmon on top of the cream cheese layer, covering the surface evenly.
- Roll the salmon roll: Carefully roll up the sheet, starting from one edge, to form a tight roll with the filling inside.
- Chill and serve: Refrigerate the rolled salmon for about 60 minutes to firm up. When ready, slice the roll into bite-sized pieces and serve cold for a refreshing keto-friendly treat.
Notes
- Ensure eggs and cream cheese are at room temperature for smooth blending and easy spreading.
- Use a large sheet pan for even thickness and baking.
- Refrigeration helps the roll firm up and makes slicing easier.
- Optional: Garnish with fresh dill or lemon zest for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Carb
