Salmon Roulade

Name: Salmon Roulade
Yield: 16 servings
Ingredients: 450 g Thawed Frozen Chopped spinach; 3 eggs; 75 ml milk; 1 tsp sea salt; 1 pinch Freshly Grounded pepper; 200 ml creme fraiche; 100 g cream cheese; 2 tbsp Fine lemon zest (Unwaxed); ½ tsp sea salt; ½ tsp Lemon pepper; 3 tbsp Finely Chopped chives; 300 g Smoked salmon Slices; 200 g Toasted rye bread

Salmon roulade is a delicious and inviting starter that can be made in advance - so there is plenty of time to spend with your guests! You can also try this salmon roulade made with spinach and chives.

Ingredients

450 g Thawed Frozen Chopped spinach
3 Eggs
75 ml Milk
1 tsp Sea salt
1 pinch Freshly Grounded pepper
200 ml Creme fraiche
100 g Cream cheese
2 tbsp Fine lemon zest (Unwaxed)
½ tsp Sea salt
½ tsp Lemon pepper
3 tbsp Finely Chopped chives
300 g Smoked salmon Slices
200 g Toasted rye bread

Instructions

Step 1

Squeeze the excess moisture from the spinach.

Step 2

Divide the eggs into whites and yolks. Mix the spinach with the egg yolks, milk and salt and pepper.

Step 3

Beat the egg whites until they form stiff peaks and gently stir them into the spinach mixture.

Step 4

Spread the mixture on a baking tray lined with baking paper (approximately 40 x 30 cm) and put in the middle of the oven to cook until the surface is lightly browned. Leave the spinach mixture to cool on the baking tray.

Step 5

Whip the crème fraîche, cream cheese, lemon zest, salt and lemon pepper together until light and creamy eg. with a hand mixer.

Step 6

Gently mix in the chives and put the mixture in the fridge.

Step 7

Place the spinach base on a piece of cling film so that baking paper faces up. Carefully pull off the baking paper. Baking time - 15 minutes at 200 ° - traditional oven."

Step 8

Spread the chive mixture on the spinach bottom in a smooth layer - leaving about 5 cm free of cream on the long side.

Step 9

Place the salmon slices on top of the chives cream so that the slices overlap.

Step 10

Carefully roll the spinach bottom with chives and salmon together from the long side - start at the end where there is cream all the way to the edge. Roll the roulade by lightly dragging the cling film.

Step 11

Wrap the roulade in the cling film and put it in the fridge for about 1 hour or until it is cold.

Step 12

Cut the cold salmon roulade into 1½ cm slices with a sharp knife - clean the knife between each cut. Serve the slices on a dish, garnish with chives and serve with toasted rye bread.

Enjoy!