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I stumbled upon this keto twist on makis that's become a hit in my kitchen. A gentle roll where smoky salmon takes center stage, wrapping a creamy mix of soft cheese and avocado. It's a combo that blends style with lightness - just right for snacking or when I'm craving something fancy without all the carbs.
Why you'll fall for this tasty creation
I've grown so fond of these rolls because they mix simplicity with class. The prep is super easy but the outcome always wows. Plus, they fit perfectly into my keto lifestyle with all those good fats from avocado and salmon. They're truly a treat that leaves my guests impressed every single time.
What you'll need
- Smoked salmon: 250g of nice slices. I'm crazy about wild salmon smoked over beechwood that adds a gentle flavor to my rolls.
- Whipped cream cheese: 200g. My little trick is using something like Madame Loïk for that airy texture.
- Avocado: 1 nice ripe Haas avocado. Its buttery flesh really makes this dish shine.
- Seasoning: Just a bit of salt and some fresh ground pepper will do.
- Soy sauce: For serving - it really brings out all the flavors.
Your step-by-step guide
- Getting ready
- First off, I make a little 12x21cm paper template on my board. Then cover it with plastic wrap and we're good to go.
- Laying the salmon
- I arrange my salmon slices into a nice even rectangle on my template.
- Adding the filling
- I spread my whipped cheese generously, leaving a small 2cm edge that'll help seal my roll.
- Avocado time
- I carefully place my avocado slices down and add a touch of salt and pepper.
- Rolling it up
- The big moment comes as I roll everything up slowly, keeping it tight. Then I make a second identical roll.
- Chilling out
- Off to the fridge for about an hour. This waiting time really matters for clean cutting later.
- Ready to eat
- I cut each roll into 10 neat pieces. Serve with some soy sauce on the side and you're all set.
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My tips for perfect results
Cooling time in the fridge is truly the secret to clean cuts, but don't leave it too long or your avocado will turn brown. In my kitchen, I always go for top-notch ingredients - they make all the difference in how the final dish turns out.
Frequently Asked Questions
- → How do I keep avocado from going brown?
- To slow browning, lightly coat the avocado with lemon juice. Keep the rolls tightly wrapped in plastic wrap in the fridge until serving.
- → Can I make these rolls the day before?
- It's best to prepare them on the same day for ultimate freshness. If needed, make them 4-6 hours in advance, storing them tightly wrapped in the fridge.
- → What kind of soft cheese should I use?
- Philadelphia or St Môret works great. Make sure the cheese is whipped for a smooth and spreadable texture.
- → How do I cut the rolls neatly?
- Use a sharp knife and clean it after each cut. Make firm, smooth cuts to avoid squishing the rolls.
- → Can these rolls be frozen?
- Freezing isn't recommended as it ruins the avocado and cheese textures. They're best served fresh on the same day.