Salmon Spinach Roll
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 500 g spinach leaves, fresher
- 4 egg (s)
- 50 g horseradish, (freshly rated)
- 200 g whipped cream
- 200 g salmon, (smoked) in slices
- 50 g parmesan, rated
- Nutmeg, (grated)
- salt
- possibly lemon juice
Print Recipe
Pin Recipe Instructions
- Bring 1.5 liters of water to a boil in a saucepan.
- In the meantime, remove the coarse stalks from the spinach. Clean and wash the leaves. Salt the boiling water and add the spinach for two minutes, then pour into a sieve, pour cold water over it and squeeze out very well.
- Preheat the oven to 200 degrees and line a baking sheet with parchment paper.
- Squeeze out the cooled spinach and roughly cut it with a knife, then squeeze it out again.
- Beat the eggs very well, fold in the parmesan, carefully fold in the spinach, season with salt and pepper and season with a little grated nutmeg. Spread the (liquid) mixture on the baking paper and bake in the oven on the lower rail for between 10 and 15 minutes at 200 degrees.
- Remove the dough from the tray and let it cool down on the paper.
- Whip the whipped cream until stiff and fold in the horseradish. If you want, you can add a little lemon juice to taste.
- Spread the cream on the dough and distribute the salmon slices evenly on top. Roll up tightly from one narrow side using the baking paper. Wrap the roll in a cling film and let it sit for at least 12 hours.
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