John Myers
Salmon and Spinach Roll
The perfect salmon and spinach roll recipe with a picture and simple step-by-step instructions.
- 225 g Spinach with Blub
- 4 Eggs
- 200 g Cream cheese
- 250 g Smoked salmon
- Salt, pepper, nutmeg
- Defrost the spinach, separate the eggs. Beat egg whites with a pinch of salt until stiff. Puree the spinach with the egg yolk, a little salt, pepper and nutmeg in the food processor. Carefully fold the egg white mixture into the spinach mixture. Put this dough on a baking sheet like a Swiss roll and bake in a preheated oven at 200 ° C for about 10-12 minutes, then let it cool down. Spread the cream cheese on top and top with the salmon. Roll up and let set in the refrigerator for at least 1/2 hour. Then cut into slices.
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