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prep time
20 min
cook time
10 min
ready time
30 min
Carnivore Smoked Salmon Sushi Egg Roll
With 6 simple ingredients, you can make this carnivore salmon recipe in just 30 minutes! Inspired by sushi, this smoked salmon sushi egg roll is really easy to make and is a great breakfast, lunch, or dinner dish for the carnivore diet. This carnivore recipe serves one, but you can easily double the recipe ingredients to serve two or more. These rolls also make great party appetizers or savory fridge snacks. To make this carnivore diet recipe, the eggs and milk are whisked together with seasoning and fried in a pan to make 2 crepes. Cream cheese and smoked salmon are layered together and rolled with a sushi mat for best results. If you don't have a sushi mat, you can of course still make this recipe by simply rolling with your hands, but it’s just a little messier!
What can I serve this smoked salmon roll with?
This recipe needs nothing more and can be enjoyed as it is. If you are following a Keto diet, feel free to experiment and add nori seaweed or batons of cucumber in between the layers with a sprinkle of sesame seeds and serve with a side salad.
Are there any ingredient substitutions?
Smoked salmon and cream cheese is a classic winning combination. You can try making these rolls with smoked trout slices or even shreds of smoked mackerel for another variation. Cream cheese can be substituted with mascarpone which is another soft white cheese but has less tang and is slightly sweeter. If you are including herbs in your diet, add a sprinkle of dill or chives for another flavor variation.
How to store smoked salmon egg rolls?
This recipe is best kept in an airtight container in the fridge and consumed cold within 3 days.
Net Carbs
4.8 g
Fiber
0.1 g
Total Carbs
4.9 g
Protein
35.9 g
Fats
43.6 g
560 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg
2 large
Black pepper, ground
0.25 tsp
Whole milk
2 tbsp
Butter, unsalted
1 tbsp
Salmon, smoked
3.5 oz
Cream cheese spread
2 oz
Recipe Steps
steps 5
30 min
Step 1
In a large bowl or quart-size measuring jug, whisk together the eggs, milk, and season with black pepper. Smoked salmon is already salty so added salt is not necessary. Set the mixture aside. Heat 1 tablespoon of unsalted butter in a large non-stick frying pan set over low-medium heat.Step 2
Pour half of the egg mixture into the pan, enough to cover the surface, and rotate the pan until an even layer forms. Fry on low for a few minutes until the top layer has set, flip over and fry for a further 1-2 minutes. Transfer to a plate and repeat with the remaining egg mixture. Leave the egg rolls to cool for 15 minutes before filling.Step 3
Place one egg roll on a sushi bamboo mat (if you have one). Spread half of the cream cheese evenly over the egg roll. Evenly layer the smoked salmon over the cream cheese.Step 4
Place the second egg roll on top of the salmon and spread the remaining cream cheese on top. Use the bamboo mat to guide and roll the egg roll over itself. Firmly grip the egg roll so it all sticks together and holds its shape. Even if you don’t have a bamboo mat you can still make this sushi roll by rolling it with your hands.Step 5
Use a sharp knife to slice the roll into 8 equal pieces. Start by cutting the roll in half, then into quarters, and then cut those quarters in half again. Grind some black pepper on top before serving (optional).
Comments
Brebrebrebre 8 months ago
I made this tonight and based on a couple of the reviews and my personal experience with sushi I was afraid of it being too bland. (No salt needed is a very correct statement !!) I added a thin layer of avocado and some dried unsalted seaweed. It turned out soooo good. By far one of my favorite recipes so far! ❤️ It came out a little thicker than I intended but once I cut it up, it turned out to be the perfect size. I would recommend adding a little more pepper than the recipe calls for (unless your salmon comes pre peppered!) Also another thing to note is that I’m really bad at flipping eggs so since they were so thin anyways, I didn’t flip them and I just left them in the pan a little longer and put a lid on it to keep in the heat. This cooked them perfectly. I hope your turns out as great as mine!
submariner 8 months ago
Added some smashed avocado as a layer
dalaii 9 months ago
Not enough contrasting flavors
MarvellousCauliflower103407 3 years ago
Good and easy prep. I use almond milk instead. Delicious!