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Salmon and spinach rolls

updated

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Ingredients for 2 servings:

  • 2 rye rolls, for baking
  • 1 salmon fillet(s)
  • 250 g leaf spinach, frozen
  • 4 tbsp yogurt, 3.5% fat
  • 1 small garlic clove(s)
  • some cheese, grated
  • Lemon oil
  • salt and pepper
  • e.g. chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Halve the rye rolls and place them on a baking sheet. Finely chop the garlic clove and mix with the yogurt. Season with salt and pepper. Squeeze the thawed spinach well, chop it into smaller pieces, and stir it into the yogurt. Cut the salmon into small pieces and drizzle with lemon oil. Spread the spinach mixture over the roll halves and top with the salmon. Sprinkle with some grated cheese and bake at 175°C (350°F) for about 15 minutes. If you like, you can sprinkle the rolls with a little chili powder.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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