Salmon Roll Red – Green
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 4 egg (s)
- salt and pepper
- nutmeg
- 0.5 ½ lemon (s), juice from it
- 200 g double cream cheese
- 2 teaspoons horseradish
- 200 g smoked salmon
- 225 g spinach leaves, frozen
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Separate eggs. Season the egg yolks with salt, pepper and nutmeg. Squeeze out the defrosted spinach well, puree with the egg yolk. Beat the egg whites with a pinch of salt until stiff, fold into the egg yolk and spinach mixture. Spread on a baking sheet with baking paper. Bake for 10 to 15 minutes.
- Turn the baked dough out like this:
- Cover with a kitchen towel and carefully turn the tray over. Immediately peel off the baking paper and let the dough cool down.
- Mix the lemon juice, cream cheese, horseradish, salt, pepper and spread carefully on the dough. Leave a 2 cm margin free on one side. The smoked salmon slices are distributed on top. Roll up from the fully occupied long side. Place the roll in cling film in a cool place for at least an hour.
- Serve thinly sliced.
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