Salmon and spinach roll with lemon rice

Ingredients for 1 servings:

• 45 g smoked salmon
• 85 g whole grain rice (Basmati)
• 60 g fresh leaf spinach
• 50 g cream cheese, 20% fat
• 1 egg(s), size M
• 1 lemon(s)
• 2 handfuls of fresh parsley
• some turmeric powder
• some nutmeg
• some salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

for meta-type Delta, healthy lunch, lose weight with pleasure

Preheat the oven to 200°C (top and bottom heat). Briefly blanch the spinach leaves in salted water and drain. Separate the egg and mix the yolk into the cooled spinach. Season with pepper, salt, and nutmeg. Then blend everything finely with a hand blender. Beat the egg whites until stiff and fold them into the spinach. Spread the spinach mixture into a rectangle on a baking sheet lined with baking paper and bake for 10 minutes on the middle rack. Then let it cool thoroughly. Finely chop the parsley, wash the lemon, and zest it. Mix the parsley and half of the lemon zest into the cream cheese and spread it over the spinach mixture. Arrange the salmon slices over the cream cheese. Carefully roll everything up into a log and let it rest in the refrigerator for about an hour. Before serving, cook the wholegrain rice in plenty of salted water until al dente and mix with the remaining lemon zest and parsley. Season with turmeric to taste. Finally, cut the salmon and spinach roll into finger-thick slices and serve with the lemon rice.