Smoked salmon, spinach and cream cheese roulade
Incredibly delicious snack, it perfect for summer parties.
- fresh spinach – 2 cups
- fresh basil – 1 cup
- eggs – 3 pcs
- chopped dill – 1 tbsp
- cream cheese – 200 g
- zest and juice of 1 lemon
- capers – 2 tbsp
- smoked salmon – 100 g
- salt and freshly ground pepper – to taste
Preheat the oven to 180 degrees. In a pan pour some water and add the spinach. Cover and bring to a boil. Cook for 2 minutes. Drain the water and rinse the spinach under cold water. Drain off excess liquid.
In a blender combine spinach, egg yolks, basil, salt and pepper and beat until smooth mass. Beat egg whites to soft peaks and gently add them to the spinach. Spread the mass on a baking tray, smooth over and bake for 15 minutes or until tender.
For the filling, combine cream cheese, dill, lemon juice and zest. Season with salt and pepper. On the roulade put the stuffing, capers and salmon.
Carefully roll it up tightly, and put in the fridge for several hours or overnight.
The ready snack cut into portioned slices.
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