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I stumbled on this keto-friendly twist on maki rolls that's become a hit in my kitchen. This delicate roll features smoked salmon as the star, wrapping around a creamy filling of quark cheese and avocado. It's a combo that blends lightness with style, just perfect for snacking or when I'm craving something fancy without all those carbs.
Why you'll fall for this tasty creation
I've grown so fond of these rolls because they bring together ease and class. They're super quick to make but look really impressive. Plus, they fit perfectly into my keto lifestyle with all those good fats from the avocado and salmon. They're a true treat that wows my guests every single time.
What you'll need
- Smoked salmon: 250g of nice slices. I'm crazy about wild salmon smoked over beechwood that gives my rolls a gentle flavor.
- Whipped cream cheese: 200g. My little trick is using something like Madame Loïk that makes everything so fluffy.
- Avocado: 1 ripe Haas avocado. Its buttery texture makes the whole dish pop.
- Seasonings: Just a dash of salt and a few twists of pepper will do the job.
- Soy sauce: For serving—it really brings out all the flavors.
Step-by-step guide
- Getting started
- First, I make a small 12x21cm paper template on my board. I cover it with plastic wrap and I'm good to go.
- Laying the salmon
- I arrange my salmon slices into a neat rectangle on my template.
- Adding the filling
- I spread plenty of whipped cheese, leaving a small 2cm border that'll help seal my roll.
- Avocado time
- I carefully lay my avocado slices and sprinkle with a bit of salt and pepper.
- Rolling it up
- Now comes the crucial part—I roll everything gently but firmly. Then I make a second identical roll.
- Chilling
- Off to the fridge for about an hour. This cool-down is key for clean slicing.
- Ready to eat
- I cut each roll into 10 clean pieces. A little soy sauce on the side and we're all set.
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My top tips for success
Letting them rest in the fridge is truly the secret to perfect slicing, but don't leave them too long or your avocado will turn brown. In my kitchen, I always go for quality ingredients—they make all the difference in how the final dish turns out.
Frequently Asked Questions
- → How do I keep avocado from browning?
- To slow down browning, sprinkle some lemon juice over the avocado. Wrap the bites tightly with plastic wrap in the fridge until serving.
- → Can I make these wraps ahead of time?
- It's best to make them fresh on the same day. If needed, prepare them 4-6 hours in advance and store them tightly wrapped in the fridge.
- → What kind of cheese works best?
- Cheeses like Philadelphia or St Môret work great. Make sure it's whipped for a smooth, spreadable texture.
- → How do I get clean slices?
- Use a sharp knife, wiping it clean after each cut. Slice smoothly and confidently to keep the wraps intact.
- → Can these wraps be frozen?
- Freezing is not advised as it ruins the avocado and cheese texture. They're best made and eaten fresh.