John Myers
Spinach and Salmon Roll
The perfect spinach and salmon roll recipe with a picture and simple step-by-step instructions.
- 250 g Spinach leaves
- 250 g Grated Gouda
- 200 g Cream cheese with herbs
- 2 Eggs
- 300 g Smoked salmon
- Pepper, salt, nutmeg
- Mix the eggs with the thawed and drained spinach. Season with salt, pepper and nutmeg. Spread this mixture on a baking sheet lined with baking paper. Sprinkle the whole with the grated cheese. Bake in the oven at 200 degrees and let cool down well. Place the cheese and spinach platter on cling film, with the cheese layer on the bottom and then coat the spinach with the cream cheese.
- Now cover with the salmon and shape into a roll using the cling film. Wrap in aluminum foil and put in the refrigerator for at least 10 hours.
- I served the salmon roll with a salad and a cold yogurt-horseradish sauce and a yogurt-dill sauce.
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