Creamy Smoked Salmon Spinach Roll
Ingredients
- 250 g fresh spinach, sautéed and finely chopped
- 50 g grated cheese
- 4 medium eggs
- 100 ml milk
- 100 ml mineral water
- 100 g all-purpose flour (Type 405)
- a pinch of salt, pepper, and paprika powder
- 200 g herb cream cheese
- 300 g smoked salmon slices
- 2-3 tablespoons lemon juice
Preparation
Preheat the oven to 180°C top and bottom heat (convection: 160°C)
Line a 38 cm x 45 cm baking sheet with parchment paper
Spread the sautéed and chopped spinach and grated cheese evenly on the baking sheet
Make a batter with the eggs, milk, mineral water, and flour, and spread it carefully over the spinach mixture
Sprinkle the batter with salt, pepper, and paprika powder
Bake in the preheated oven for about 15 minutes
Let the spinach cake cool completely
Assembly
Invert the cooled spinach cake onto a sheet of plastic wrap
Generously spread the herb cream cheese over the cake
Distribute the smoked salmon slices evenly over the cream cheese
Drizzle the salmon with lemon juice
Season the salmon with salt and pepper
Roll the cake tightly into a log without rolling in the plastic wrap
Wrap the roll tightly in plastic wrap
Chill the roll for at least 3 hours before cutting
Slice the roll into 2 cm thick slices to serve
The roll yields about 25 slices
