Spinach Roll with Smoked Salmon

Spinach provides the green color, smoked salmon adds a great flavor, and the delicate white cream ties it all together beautifully.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 teaspoon Butter, unsalted

  • 200 g Cheese, feta

  • 5 spoon Sour cream

  • 1 spoon Dill, fresh

  • 250 g Fish, salmon, smoked

spinach roll

  • 500 g Spinach, raw

  • 50 g Butter, unsalted

  • 50 g Wheat flour, white, multi-purpose

  • 50 ml Milk, whole milk

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, white

  • 3 pieces Egg, fresh

Steps

  1. Clean the spinach leaves, wash them, dry them well, and chop them coarsely. Place a saucepan on the stove and melt the butter in it. Add the spinach and sauté for 2 to 3 minutes until softened. Sprinkle the flour over the spinach and quickly sauté while stirring. Pour in the milk and stir continuously to avoid lumps. Cook the mixture over moderate heat until the sauce thickens. Season lightly with pepper and salt to taste. Remove the saucepan from the heat and let the sauce cool slightly.

  2. Preheat the oven to 200 degrees Celsius. Separate the egg yolks and whites into two bowls. Whisk the egg yolks well with a hand whisk and mix them into the cooled spinach sauce. Using an electric mixer, beat the egg whites into stiff, but not dry, peaks. Gently and slowly fold the egg whites into the spinach mixture.

  3. Line a low baking dish with parchment paper and grease it with butter. Pour the spinach mixture into the dish and spread it evenly with a spatula. Place the dish in the preheated oven for 5 to 10 minutes.

  4. Remove the baked spinach sponge from the oven and cover it with a damp cloth. Let it cool slightly. Meanwhile, prepare the filling. In a bowl, mix the feta cheese, sour cream, and dill until creamy.

  5. While the sponge is still warm, remove the cloth and parchment paper. Place the sponge on a suitably sized piece of food wrap. Spread the filling evenly over the sponge, then arrange slices of smoked salmon on top. Carefully roll the sponge into a roll, wrap it in the food wrap, and place it in the refrigerator to cool thoroughly.

  6. Slice the cooled roll into pieces of desired thickness, arrange them on a plate or platter, and serve.

Nutrition Information (Per 100g)

  • Calories: 201.42 kcal
  • Fat: 13.96 g
    • Saturated Fat: 6.13 g
  • Carbohydrates: 4.99 g
    • Sugars: 0.57 g
  • Protein: 12.32 g
  • Fiber: 0.78 g