John Myers
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Spinach – Salmon Roll
The perfect spinach – salmon roll recipe with a picture and simple step-by-step instructions.
For sheet metal
- 3 Eggs
- 50 g Grated cheese
- Salt pepper
- Cayenne pepper
- 1 packet Smoked salmon
- 0,5 packet Double cream cheese with herbs
- Parchment paper
- 50 g Freshly grated Parmesan
also
- Cling film
- Aluminum foil
- Thaw spinach and squeeze it out, chop it a little smaller if necessary. Line a tray (approx. 30×40 cm) with baking paper … pull out a baking frame to this size and place on it. Sprinkle the Parmesan thinly on the baking paper.
- Beat the eggs until frothy, then add the chopped spinach, grated cheese and spices and carefully fold in. Pour the mixture onto the baking sheet sprinkled with Parmesan and spread evenly. Bake in a preheated oven at 180 ° C for approx. 12-15 minutes. Take out and let cool a little on the baking sheet.
- Turn the baked spinach crust out onto the cling film and spread a thin layer of cream cheese, then spread the salmon on top. Now roll up the roll tightly and twist the foil on both sides like candy until it is really firm.
- Place the spinach roll in the refrigerator for at least 3 hours. Then unpack and cut into finger-thick slices. If you don’t want to wait that long, put it in the freezer for 30-40 minutes (that’s how I did it)
- Serve the spinach roll with salad ….. we ate it as a main course …. smaller portions make a delicious starter :))))))
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