🍽️ Crispy Spinach Roll with Smoked Salmon Cream

Name: Crispy Spinach Roll with Smoked Salmon Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g spinach; salt; 2 rolls (stale); 6 eggs; 1 tbsp breadcrumbs; 3 tbsp flour; salt; pepper (from the mill); nutmeg; 4 sheets gelatin; 500 g cream cheese; 100 g yogurt; salt; white pepper; 200 ml whipping cream; 200 g smoked salmon (sliced)

631 kcal · 30 min · 4 servings

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Ingredients

500 g spinach
salt
2 rolls (stale)
6 eggs
1 tbsp breadcrumbs
3 tbsp flour
salt
pepper (from the mill)
nutmeg
4 sheets gelatin
500 g cream cheese
100 g yogurt
salt
white pepper
200 ml whipping cream
200 g smoked salmon (sliced)

Instructions

1. Preheat the oven to 200 degrees Celsius fan-forced.
2. Line a baking tray with baking paper.
3. Wash the spinach and remove tough stems.
4. Blanch the spinach briefly in boiling salted water (cook briefly in boiling water).
5. Drain the spinach and shock it under cold water.
6. Squeeze the spinach very well and chop it finely.
7. Soak the bread rolls briefly in water.
8. Squeeze the bread rolls well and add them to the spinach in a bowl.
9. Separate the eggs by carefully separating the yolks from the whites.
10. Stir the breadcrumbs, flour, and egg yolks into the spinach mixture.
11. Season the mixture with salt, pepper, and nutmeg.
12. Whip the egg whites until stiff.
13. Gently fold the stiff egg whites into the spinach mixture.
14. Spread the dough evenly onto the prepared baking tray.
15. Bake the dough in the preheated oven for about 15 minutes.
16. Remove the tray from the oven.
17. Carefully loosen the roll from the edges.
18. Turn the roll out onto a fresh sheet of baking paper.
19. Soak the gelatin in cold water.
20. Stir the cream cheese and yogurt until smooth.
21. Season the cream with salt and pepper.
22. Melt the drained gelatin in a small saucepan over low heat.
23. Stir 1-2 tablespoons of the cream cheese mixture into the liquid gelatin.
24. Mix the gelatin-cream cheese mixture with the remaining cream cheese.
25. Whip the cream until stiff.
26. Fold the whipped cream into the cream cheese cream.
27. Carefully unwrap the cooled roll.
28. Spread the cream evenly over the roll.
29. Distribute the smoked salmon over the cream.
30. Roll the roll up tightly and compactly again.
31. Let the roll set in the refrigerator for at least 3 hours.
32. Slice the roll and serve.

Nutrition per serving

kcal: 631
Protein: 30 g · Fett/Fat: 47 g · Carbs: 21 g