Salmon – Spinach – Roulade
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the dough:
- 4 egg (s)
- 200 g cheese, rated
- 250 g creamed spinach (frozen)
For the filling:
- 400 g double cream cheese
- 1 point salmon (smoked salmon), thinly sliced
Print Recipe
Pin Recipe Instructions
- For the roulade dough, half-defrost the spinach. Just so that it can be mixed with the rest of the ingredients. Preheat the oven to 180 degrees.
- Mix the eggs with 100 g of grated cheese and the thawed spinach, spread on a baking sheet lined with baking paper and bake for about 15 minutes. Remove, sprinkle another 100 g of grated cheese on top and put in the oven for another 5 minutes. Take out and let cool.
- Spread the cream cheese on the cooled spinach plate, cover with the smoked salmon slices and roll up a little tighter using the baking paper. Refrigerate. Then cut diagonally into slices.
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