Ingredients (serves 6-8)
Base of the log:
200g crabmeat (fresh or canned, well drained)
150g smoked salmon cut into small pieces
250g cream cheese (mascarpone or Philadelphia)
3 eggs separated (yolks and whites)

10 cl of liquid cream,
1 tablespoon of mustard,
1 tablespoon of chopped chives (or dill, according to your taste),
salt and pepper to taste

Filling:
6 shrimp (peeled)
, 1 lemon (zest for preparation and segments for decoration). Step 1: Prepare the base of the log
. Preheat the oven to 180°C (350°F).
Separate the egg whites from the yolks into two bowls.
In the bowl containing the egg yolks, add the cream cheese, mustard, and heavy cream. Whisk until smooth and homogeneous.

Whisk the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the previous batter using a spatula, lifting the batter to retain air.

Filling:
6 shrimp (peeled)
, 1 lemon (zest for preparation and segments for decoration). Step 1: Prepare the base of the log
. Preheat the oven to 180°C (350°F).
Separate the egg whites from the yolks into two bowls.
In the bowl containing the egg yolks, add the cream cheese, mustard, and heavy cream. Whisk until smooth and homogeneous.

Whisk the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the previous batter using a spatula, lifting the batter to retain air.