John Myers
Ingredients for 2 servings:
- 4 m.-sized eggs
- 150 g leaf spinach, fresh or frozen
- 250 g smoked salmon, sliced
- 100 g grated cheese of your choice
- 200 g cream cheese
- 100 Parmesan, freshly grated
- e.g. fresh seasonal herbs (parsley, chives, basil, etc.)
- some milk
- some lemon juice
- some salt and pepper
- some nutmeg
- ½ large lemon(s), the juice
- some paprika powder
Instructions
Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 9 hours 10 minutes
Thaw the frozen spinach or blanch the fresh spinach, plunge it into ice water, drain, and finely chop. Grate the cheese of your choice. Beat the eggs in a bowl until frothy, mix with the spinach and cheese, and season with salt, pepper, and nutmeg. Line a baking sheet with parchment paper and sprinkle with grated Parmesan cheese. Spread the egg, cheese, and spinach mixture evenly and thinly on the baking sheet until it forms a square or rectangular shape. Place the sheet in the preheated oven and bake at 200 degrees Celsius for about 10 minutes, then remove. Allow the mixture to cool slightly, then remove from the sheet, turn it out onto a fresh layer of parchment paper, and remove the top layer of parchment paper. Mix the cream cheese with a little milk until smooth and stir in the finely chopped fresh herbs. Season to taste with pepper, salt, and paprika, and spread the mixture thinly over the cooling egg mixture. Leave about 1-1.5 cm of free space around the edges. Finally, arrange the sliced salmon on top, drizzle with the fresh lemon juice of 1/2 lemon, and sprinkle with a little freshly ground pepper, if desired. Now tightly roll the whole thing into a log, wrap it in cling film, and refrigerate for at least 6 to 8 hours. Then slice the log. Serve with mashed potatoes, bread, and/or tomato carpaccio.
Facebook Comments