Fine Smoked Salmon Roll

Summary

Ingredients

• 350 g spinach leaves (frozen)
• 3 egg (s)
• 200 g cream cheese
• 150 g salmon (smoked salmon)
• 0.5 ½ bunch dill
• 0.5 ½ lemon (s), untreated, the zest and juice it
• salt and pepper
• nutmeg

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Instructions

1. Thaw the spinach (if you use fresh spinach: blanch briefly in boiling salted water), drain in a sieve and squeeze out well. Separate the eggs, mix the egg yolks with the spinach, salt, pepper and nutmeg and puree them finely with a magic wand (if you have a Thermomix, you can do that in it - just puree for 10 seconds on level 8). Beat the egg whites until stiff and carefully fold them into the spinach mixture.
2. Line a baking sheet with parchment paper, spread the spinach mixture thinly on it and bake in the preheated oven at 200 ° C for 10 - 12 minutes, remove, turn over onto a second baking paper and allow to cool.
3. Wash the dill, shake dry and finely chop. Mix the cream cheese with dill, approx. 1 tablespoon of grated lemon zest and approx. 3 tablespoons of lemon juice, season with salt and pepper.
4. Spread the cream cheese cream on the spinach base, cover with salmon slices and roll up tightly. Wrap in cling film and cool in the refrigerator for at least 1 hour. To serve, cut the roll into approx. 2 cm thick slices with a knife.