Monday, December 12, 2005

Spinach & Salmon Roll

Spinach & Salmon Roll
For spinach:
1 box frozen chopped spinach, 300 gr
3 eggs
1 tbsp flour
1 tsp corn starch
1/2 tsp cayenne pepper
Salt
Pepper

2 tbsp cream cheese with 1 tbsp milk

Smoked salmon 200 g

13 x 9 oven tray, put parchment paper on it

Defrost the spinach and squeeze out the water. Mix it with the egg, flour, corn starch, cayenne pepper, salt and pepper. Spread the mixture all over parchment paper (the size of the oven tray) with a spoon.

Preheat the oven to 175 C (350 F). Place the tray on the middle rack and cook for about 13-14 minutes. Roll the cooked spinach with the parchment paper while still hot.

Then unroll and spread the cream cheese & milk mixture equally on it. Place the smoked salmon on top in one layer. Then roll it again, but this time without the parchment paper. Cover it with plastic wrap and leave in the fridget for a few hours.

Before serving, slice them as shown in the picture. Serve with lemon and red onion slices.

No comments: