Salmon Egg Roulade

Separate the egg yolks from the whites.

Mix the yolks with salt, pepper, grated cheese, and chopped dill until well combined.

Whip the egg whites with a pinch of salt until stiff peaks form.

Gently fold the whipped whites into the yolk mixture.

Pour the batter onto a greased sheet of parchment paper, smooth it out, and bake at 375 °F (190 °C) for 20–25 minutes.

Remove the baked base and let it cool.

Spread with cream cheese, then top with salmon, cucumber, and salad greens.

Roll it up tightly and chill in the refrigerator for at least 15 minutes.