This appetizer is a delight for those who love bright colors! The beautiful emerald color that spinach gives the snack roll is set off by the snow-white cream cheese and bright splashes of red fish. On the palate, all products are perfectly combined with each other – delicate egg-spinach biscuit, cream cheese with a slight lemon sourness and salted saturated salmon.

Summary

Ingredients

• Salted salmon – 200 g
• Cream cheese – 200 g
• Spinach – 100 g
• Eggs – 3 pcs.
• Flour – 50 g
• Lemon juice – 1 teaspoon
• Salt – 0.3333 teaspoon
• Fresh dill for decoration – 1-2 branches

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Instructions

1. Prepare all the ingredients you need. Fish can be bought already salted or salted on your own. Spinach can be used either fresh or frozen. If you will be using frozen spinach, defrost it beforehand.

   

2. Carefully separate the yolks from the whites. Rinse the spinach thoroughly, pat dry and remove the stems.
3. Add flour, spinach leaves without stalks, and a pinch of salt to a bowl of yolks.
4. Use a hand blender to grind the contents of the bowl into a slightly viscous, homogeneous mass.
5. Turn on the oven to heat up to 180 degrees. Add a pinch of salt to the egg whites and whisk until peaks.
6. Add egg whites to a bowl of egg and spinach dough.
7. Using a spatula, gently stir the dough with the whites, stirring in the whites from the bottom up.
8. Cover a baking dish (I have a 20×30 cm dish) with parchment and pour the dough into it. Smooth the surface with a spatula.
9. Bake the spinach sponge cake in an oven preheated to 180 degrees for 10 minutes. The finished roll cake should spring slightly under your fingers when pressed
10. Remove the cake from the mold and let it cool on the parchment. Turn the cake over to the other side, choose a more beautiful one – that will be the outside.

    

11. Combine cream cheese with 1 teaspoon of lemon juice.
12. Spread the cooled spinach crust with cream cheese, spreading evenly over the entire surface.
13. Cut the red fish into slices with a sharp knife.
14. Place the red fish slices on top of the cheese, filling the entire surface.
15. Using parchment, roll the filled cake into a roll and refrigerate for at least 2 hours.

    

16. Then take out the roll and free it from the paper. Spinach roll with salmon and cream cheese is ready.
17. Slice the roll, place on a nice dish and garnish with fresh dill.
18. This appetizer looks extraordinary, it will decorate your festive table.
19. Cream cheese, spinach and salted fish are a combination you will really appreciate!