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Salmon – Spinach – Roulade

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Ingredients for 8 servings:

  • 4 eggs
  • 200 g cheese, grated
  • 250 g creamed spinach (frozen)
  • 400 g double cream cheese
  • 1 point salmon (smoked salmon), in thin slices

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

cold starter with smoked salmon

For the roulade dough, thaw the spinach halfway. Just enough so that it can be mixed with the remaining ingredients. Preheat oven to 180 degrees. Combine the eggs with 100g of grated cheese and the thawed spinach. Spread on a baking sheet lined with baking paper and bake for about 15 minutes. Remove from the oven, sprinkle with another 100g of grated cheese, and return to the oven for another 5 minutes. Remove and let cool. Spread the cream cheese on the cooled spinach sheet, top with the smoked salmon slices, and roll up a little more tightly using the baking paper. Chill. Then cut diagonally into slices.

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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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