John Myers
Ingredients for 1 servings:
- 300 g creamed spinach, frozen
- 3 eggs
- 150 g cream cheese
- n. B. Quark
- 250 g smoked trout fillet(s)
- salt and pepper
- nutmeg
Instructions
Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 35 minutes
delicious side dish e.g. when grilling or with a salad
Preheat oven to 200°C fan/convection oven. Defrost the creamed spinach and squeeze some of the excess moisture, then season with salt, pepper, and nutmeg. Beat the eggs and stir in. Spread the mixture onto a baking sheet lined with baking paper, as evenly and rectangularly as possible. Bake for about 10-15 minutes; the base will puff up a bit here and there. Then let it cool completely. Blend the cream cheese and trout together. If you like, you can add up to 100g of quark after blending. It tastes a little fresher, but is also a bit softer, so you’ll need to be a little more careful when handling it. Now carefully remove the spinach base from the baking paper, spread the mixture on it, and roll it up. Wrap the roll in cling film and refrigerate it for a few hours before serving, especially if you used quark. I like to make it the day before, and it keeps for several days (depending on the shelf life of the cream cheese and trout), so you can always have it as a side dish. Tip: If you don’t have creamed spinach, add a dash of cream to regular spinach.
Facebook Comments