Spinach-cheese rolls with salmon

Name: Spinach-cheese rolls with salmon
Cook time: 25 min
Total time: 25 min
Yield: 30
Ingredients: 150 g Frozen spinach; 4 Eggs (Gr. M); 100 ml Milk; 100 ml Sparkling mineral water; 100 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g grated gouda; 200 g Double cream cream cheese with herbs; 300 g thin slices of smoked salmon; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Dill and parsley; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 30

150 g Frozen spinach
4 Eggs (Gr. M)
100 ml Milk
100 ml Sparkling mineral water
100 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g grated gouda
200 g Double cream cream cheese with herbs
300 g thin slices of smoked salmon
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Dill and parsley
baking paper

Directions

1
Defrost the spinach in a sieve. Line a fat pan (approx. 32 x 39 cm) with baking paper and heat in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Squeeze the spinach well and chop coarsely
2
Mix eggs, milk, mineral water and flour. Season with salt and pepper. Stir in spinach and gouda. Grease baking paper. Spread the dough evenly and bake in the oven for 17-20 minutes. Take out and let cool down
3
Stir the cream cheese until smooth and spread it on the pancake. Spread 200 g salmon on top and sprinkle with lemon juice. Roll the dough firmly into a roll using the baking paper. Garnish with remaining salmon strips, dill and parsley