Salmon and Spinach Roll
by Tavolino
A savory, low-carb roulade made from a spinach-egg mixture, filled with creamy herb cream cheese and delicate smoked salmon. Ideal as a sophisticated appetizer or for a buffet.
Ingredients
- Leaf spinach, frozen 125 g
- Eggs 4
- Cheese, grated 50 g
- Smoked salmon 250 g
- Herb cream cheese 200 g
- Salt 1 pinch
- Pepper 1 pinch
- Parmesan 20 g
- Lemon juice 1 tablespoon
Preparation
- 1
Let the 125 g of frozen leaf spinach thaw completely and then chop it into smaller pieces.
- 2
Whisk the 4 eggs in a bowl until frothy.
- 3
Stir the spinach, 50 g of grated cheese, and a pinch of salt and pepper into the egg mixture.
- 4
Line a baking sheet with parchment paper and sprinkle with 20 g of Parmesan.
- 5
Spread the spinach-egg mixture evenly onto the baking sheet.
- 6
Bake at 200 °C in a preheated oven for 10 minutes, until the mixture has set.
- 7
Let the sheet cool down completely.
- 8
Carefully flip the cooled sheet over so that the underside is now facing up.
- 9
Spread 200 g of herb cream cheese evenly over the surface.
- 10
Distribute the 250 g of smoked salmon over the cream cheese and drizzle with 1 tablespoon of lemon juice.
- 11
Roll up the sheet tightly and wrap it in plastic wrap.
- 12
Let the roll chill in the refrigerator for at least 6 hours to set.
- 13
Slice into pieces of your desired thickness before serving.