Salmon Roll
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 125 g creamed spinach, frozen
- 4 egg (s)
- 50 g cheese, freshly rated (medieval Gouda or Emmentaler)
- salt and pepper
- 200 g herbal cream cheese
- 200 g smoked salmon
- 2 tablespoon lemon juice
- possibly dill, for garnish
Print Recipe
Pin Recipe Instructions
- Thaw the spinach and then add the cheese. Beat the eggs until frothy. Fold in the thawed spinach and grated cheese, season with salt and pepper. Line a baking tray with baking paper (edges up so the mixture does not run down). Spread the mixture evenly on top and let it set in the oven at 200 degrees (preheated) for 10 minutes.
- Take it out and let it cool down a bit. Lift off the omelette plate and turn it over. The best way to do this is to lay out cling film and grab the omelette with the baking paper and tip over with a swing. Carefully peel off the baking paper. Spread the cream cheese on top and place the salmon on top. Drizzle the topping with the lemon juice. Roll up the plate starting on the long side. Wrap the roll in aluminum foil and let it cool in the refrigerator.
- Cut into slices and serve on a baguette or something similar. Garnish with fresh dill if necessary.
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