Description
A very gentle roll with lemon aroma and soft taste. It looks very nice on the table thanks to the contrasting tones. Serve chilled with a glass of champagne.
Ingredients
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Spinach
350 g
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Chicken egg
3 piece
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Salt
0.5 tsp
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Allspice
0.5 tsp
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Nutmeg
0.25 tsp
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Soft cheese
200 g
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Dill
2 Tbsp
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Lemon
1 piece
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Salmon
200 g
Cooking
1. Boil water in a saucepan and pour the spinach into the boiling water. When water again boils, drain it and cool the spinach in ice water. Squeeze out excess water with your hands.
2. Put the spinach, egg yolks, salt, pepper and nutmeg in a blender and grind until the consistency of smooth mashed potatoes.
3. Beat egg whites to a soft foam and gently mix with the spinach puree.
4. Spread the mass on a baking tray laid with parchment paper. Bake at 200 C for 10 – 12 minutes. Spread the finished seam for a clean sheet of parchment and leave to cool.
5. For the filling, mix cheese, dill, lemon juice and zest. (The zest is desirable to try, if she was very bitter, it is better to do just juice). Season with salt and pepper.
6. Carefully remove the parchment layer left over after roasting. Then, cut the dough in half lengthwise. Put each half on plastic wrap and spread the cheese mixture, leaving a small rim. On top lay the slices of salmon, sprinkle with a little freshly ground black pepper and tightly roll it up.
7. Wrap in plastic wrap and twist the edges of the film. Put into the refrigerator for 2 hours.
8. Cut each roll into 10 slices using a very sharp knife.
9. Put on serving platter and serve as snacks chilled.
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