Spinach and Salmon Rolls with Variety of Salad and Saffron Pistachio Bread

Spinach and salmon rolls:

1. Let the spinach thaw and whisk with eggs. Spread the spinach mixture on a baking sheet lined with baking paper and sprinkle with grated cheese, put in the oven for about 15 minutes at 170 degrees, until the cheese is lightly brown. Then take the whole thing out of the oven and let it cool down for about an hour. After cooling, turn the spinach and cheese mixture onto a tea towel, coat with herbal cream cheese and top with salmon. Start rolling up from the long side and make a roll like this. First wrap the roll in cling film, then in aluminum foil and close tightly. The roll is in the refrigerator for at least 5 hours, preferably overnight. Just before serving, unpack the roll and cut into thin slices.

Salad variation:

1. Cut the onions into thin half rings. Melt the butter in a pan, put 2 tablespoons of sugar in butter and let it dissolve. Sauté the onions in butter until translucent and sprinkle with 1 tbsp sugar again and fry the onions until brown. Let the onions get cold. Wash the lamb’s lettuce, core the pomegranate and halve the avocado, remove the core, peel and cut into small pieces. Mix everything together.

Dressing:

1. Mix all ingredients together well.

Saffron Pistachio Bread:

1. Lightly roast the pistachios in a pan without fat, pistachios should be slightly warm. Mix the saffron threads with dry yeast and water and let it steep for about 10 minutes. Mix the pistachios with flour, salt and butter and then add the saffron-yeast-water mixture. Knead the dough until it becomes homogeneous. Then let the bread rise for half an hour, covered with cling film. Knead the dough briefly again, cut in half and form two loaves. Place the bread on a baking sheet lined with baking paper and let it rest for another 15 minutes. Then bake at 180 degrees top and bottom heat for about 20-30 minutes. Bread is ready when it sounds hollow when you knock on it.