Savory Christmas Log

May 11, 2026

The savory log is the star appetizer of Christmas tables, a creative and refreshing alternative that impresses both with its presentation and its blend of flavors. In this version, we replace industrial fillings with a balanced mix of marine proteins and fresh vegetables. The key lies in the fluffiness of the savory sponge cake, achieved thanks to Cream of Tartar, and in smart seasoning with Bonsalt, which lets us enhance the flavor of the salmon and seafood without adding a single pinch of sodium. A festive, elegant, and completely heart-healthy dish.

Estimated time: 40 minutes (plus 2h chilling time)

Difficulty: ⭐⭐

Servings: 8-10 people

Ingredients

For the savory Genoese sponge:

4 large eggs
100g flour (you can use wholemeal or spelt)
1 teaspoon Cream of Tartar
A pinch of Bonsalt

For the filling:

200g smoked salmon (or marinated at home)
150g high-quality crab sticks or cooked shrimp
2 hard-boiled eggs
1 ripe avocado
100g light cream cheese or homemade "veganesa"
Baby lamb's lettuce or finely chopped lettuce
1 teaspoon Bonsalt

Nutritional Analysis and Total Macros

A gourmet appetizer with a balanced nutritional profile. Here is the breakdown per serving:

Category	Nutrient / Component	Amount (per serving)	Benefit and Source
Macronutrients	Protein	11.2g	High quality (Fish and Egg)
	Healthy Fats	9.8g	Omega-3 and avocado fats
	Carbohydrates	10.5g	Controlled energy
Key Minerals	Potassium (Bonsalt)	440mg	Muscle and arterial health
	Sodium (Bonsalt 0%)	0.0mg*	Blood pressure control (*from the seasoning)
Vitamins and Others	Vitamin D and B12	High	Bone health and immune system
	Total Calories	185 kcal	Light yet satisfying appetizer

Step-by-Step Professional Preparation

Technical base: Separate the egg yolks from the whites. Whisk the egg whites until stiff with the Cream of Tartar. This ingredient is essential for making the sponge flexible and preventing it from cracking when rolled.
Batter: Beat the egg yolks with the pinch of Bonsalt. Fold in the sifted flour and, finally, the whipped egg whites using gentle folding motions.
Baking: Spread the batter on a baking tray lined with parchment paper and bake at 180°C for 10-12 minutes. When it comes out, roll it up warm with a damp cloth so it takes shape.
Filling preparation: Finely chop the salmon, hard-boiled eggs, avocado, and seafood. Mix in a bowl with the cream cheese or veganesa, and season with the teaspoon of Bonsalt. The potassium in Bonsalt will balance the flavor of the smoked salmon.
Assembly: Unroll the cooled sponge, spread a layer of the filling mixture, and add the chopped baby lamb's lettuce. Roll it up again, pressing firmly.
Decoration: Cover the outside with a thin layer of cream cheese or veganesa. Use a fork to make grooves that mimic tree bark and decorate with pieces of salmon or fresh dill.
Resting: Let it chill in the fridge for at least 2 hours before serving so the flavors settle and the slices stay neat.

Nutritionist's Tips

This savory log is rich in Omega-3 fatty acids, essential for protecting the heart during the holidays. By using Bonsalt, we eliminate the excess salt that usually characterizes Christmas canapés, helping prevent hypertension and heaviness. The Cream of Tartar ensures the sponge is easy to digest and light. It is the perfect choice for those looking to enjoy big feasts in a mindful and healthy way.

It's the perfect recipe to surprise your guests this Christmas with a spectacular and healthy appetizer!