Fine Smoked Salmon Roll
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
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