Salmon roll

Name: Salmon roll
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 150 g deep-frozen leaf spinach; 4 Eggs (size M); 50 g grated gouda cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Double cream cream cheese with herbs; 300 g smoked salmon in slices; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Dill and parsley; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

150 g deep-frozen leaf spinach
4 Eggs (size M)
50 g grated gouda cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Double cream cream cheese with herbs
300 g smoked salmon in slices
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Dill and parsley
baking paper

Directions

1
Defrost spinach on a sieve. Beat the eggs until frothy. Mix with spinach, cheese, salt and pepper. Spread the mixture evenly on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Remove from the oven, pull the baking paper from the tray onto a cake rack and allow to cool. Remove the egg dough from the baking parchment.
2
Spread the dough with cream cheese and cover with 200 g salmon. Sprinkle salmon with lemon juice. Roll up the dough from the long side. Form florets from 100 g salmon. Serve the roll garnished with florets, dill and parsley. Serve with crème fraîche
3
Waiting time approx. 30 minutes