Salmon and Spinach Roulade with Fleur de Sel
40—50 Min
Whether enjoyed as a snack, a light main or as part of a buffet, this salmon and spinach roulade is always delicious. Kotányi Ginger enhances the flavor of the spinach mixture with hot ginger flavor. The roulade is ready to impress after just two hours of chilling.
Ingredients 4 Portions
- 125 gSpinach leaves, frozen
- 4 Eggs
- 50 gCheese, grated
- 1 tbsp.Parmesan
- 100 gCream cheese with herbs
- 200 gSmoked salmon
- A little fresh lemon juice
- 1 pinchGinger, Ground
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Ground
Preparation
- 1
Preheat the oven to 200 °C (356°F). Allow the spinach to thaw, then squeeze until all the liquid has come out.
- 2
Add the eggs to a bowl and whisk, then season with a little Kotányi Ginger, Kotányi Pepper and Kotányi Sea Salt. Mix the grated cheese with the spinach and eggs.
- 3
Spread the spinach and egg mixture onto a baking tray lined with baking parchment. Bake in the oven for 10 minutes. After around 5 minutes, sprinkle the Parmesan evenly over the mixture.
- 4
Remove the mixture from the oven, and spread with the cream cheese. Then arrange the salmon on the cream cheese and drizzle with lemon juice.
- 5
Roll it all up in plastic wrap and place in the fridge for at least 2 hours. Cut into slices and serve.
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