Savory Tuna and Egg Log with Herb Cream

• 100 g fresh cheese
• Pink peppercorns
• Fresh dill sprigs
• A few trout eggs

Instructions

1. Prepare the sponge. Preheat the oven to 180°C so it is fully hot before baking. In a bowl, whisk the egg yolks with the hot water until the mixture becomes pale, light, and slightly foamy. This step helps create a flexible sponge. Add the sifted flour and baking powder, mixing gently until just combined and smooth.

   In a separate clean bowl, whip the egg whites with a pinch of salt until stiff peaks form. Carefully fold the whipped whites into the yolk mixture using a spatula, working in gentle, upward motions to keep as much air as possible. Spread the batter evenly onto a baking tray lined with parchment paper, forming a neat, even rectangle. Bake for about 10 minutes, until the sponge is set, lightly colored, and still supple.

   As soon as the sponge comes out of the oven, turn it out onto a clean, slightly damp kitchen towel. Peel off the parchment paper, then roll the sponge up with the towel inside. Let it cool completely in this rolled position to prevent cracking later.

2. Make the tuna mousse. Drain the tuna very thoroughly so the mousse remains firm and not watery. Place the tuna, fresh cheese, mayonnaise, and lemon juice in a food processor. Blend until you obtain a smooth, creamy mousse with no visible chunks. Transfer to a bowl, add the finely chopped chives and dill, then season with salt and pepper. Mix well and adjust the seasoning if needed.