John Myers
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Salmon and Spinach Roll in Parmesan Coating on Bed of Rocket
The perfect salmon and spinach roll in parmesan coating on bed of rocket recipe with a picture and simple step-by-step instructions.
Salmon and Spinach Roll
- 6 Pc. Eggs
- 75 g Grated Emmental
- 125 g Frozen spinach leaves
- 250 g Smoked salmon
- 150 g Parmesan
- 200 g Cream cheese with herbs
- 1 Pc. Lemon
Salad and raspberry vinaigrette
- 200 g Arugula
- 50 g Walnuts
- 200 g Raspberry
- 2 tbsp Honey
- 3 tbsp Raspberry balsamic vinegar
- 6 tbsp Olive oil
- 1 tsp Mustard medium hot
- 1 pinch Salt
- 1 pinch Pepper
Salmon and Spinach Roll
- First, the Parmesan is finely rubbed on a baking sheet lined with baking paper. Then the eggs are beaten in a bowl until they are frothy. Then the thawed spinach leaves and the grated cheese are added and mixed together. The mass can then be spread over the Parmesan. Then the baking sheet is pushed into the oven at 170 degrees for about 10 minutes. The resulting Parmesan coating can be removed from the oven in a slightly yellow-gold color and should cool down a little.
- Now the jacket is turned over so that the filling comes on the cheese side. The side is now evenly coated with herbal cream cheese. Then the smoked salmon is placed on top and sprinkled with a few squirts of lemon. Now the whole thing is rolled up tightly with cling film and placed in the refrigerator for about 6 hours.
Salad and raspberry vinaigrette
- For the vinaigrette, add oil, mustard, honey, raspberry balsamic vinegar, raspberries, salt and pepper together and puree them. If necessary, the vinaigrette can be diluted with a little water. The walnuts are roasted in a pan and served with the vinaigrette and rocket. The salmon and spinach roll is then cut into slices and draped on the salad.
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