Summary

Ingredients

• 45 g smoked salmon
• 85 g whole rain rice (basmati)
• 60 g spinach leaves, fresh
• 50 g cream cheese, 20% fat
• 1 egg (s), size M
• 1 lemon (s)
• 2 handfuls parsley, fresh
• some turmeric powder
• some nutmeg
• some salt and pepper

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Instructions

1. Preheat the oven to 200 ° C top and bottom heat.
2. Briefly blanch the spinach leaves in salted water and drain. Separate the egg and mix the yolks with the cooled spinach. Season with pepper, salt and nutmeg. Then mix everything finely with a hand blender. Beat the egg white until stiff and also fold into the spinach.
3. Spread the spinach mixture into a rectangle on a baking sheet lined with baking paper and bake for 10 minutes on the middle rack. Then let it cool down well.
4. Now finely chop the parsley and wash the lemon and rub off its peel. Then mix the parsley and half of the lemon zest into the cream cheese and spread on the spinach mixture. Spread the salmon slices over the cream cheese. Carefully roll everything up into a roll and let it rest in the refrigerator for about an hour.
5. Before serving, cook the whole grain rice in plenty of salted water until firm to the bite and mix with the remaining lemon zest and parsley. Season with turmeric to taste.
6. Finally, cut the salmon and spinach roll into finger-thick slices and serve with the lemon rice.