Using a hand mixer, beat the egg whites and cream of tartar until stiff peaks form. Start the mixer on the medium-low setting and then turn it up high once the egg whites start to get frothy. This works faster if the egg whites are at room temperature first.
Line a 15×11 baking sheet with parchment paper or a silicone baking mat, then grease it. Spread the egg whites evenly on the parchment paper using a spatula – this will be the crust. Bake the crust for 8-10 minutes, until golden.
Meanwhile, nuke the cream cheese for one minute in the microwave, until soft. Stir in the dill until smooth.
Allow the crust to cool slightly, then carefully peel it off the parchment paper (a spatula can help with this).
Spread the cream cheese mixture onto the crust using a spoon or spatula. Place the smoked salmon slices in a single layer over the cream cheese.
Transfer the entire creation onto a large piece of aluminum foil, and roll it up, starting at one of the wide edges. Wrap the foil around the roll and refrigerate for at least an hour. This will allow the ingredients to stick together and make it easier to cut without the cream cheese seeping out.
To serve, cut the roll into slices, approximately 1/2 inch thick.
Amount Per Serving
Calories 50Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Total Carbohydrates 0.5g0%
Dietary Fiber 0.002g0%
* Percent Daily Values are based on a 2000 calorie diet.