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🍽️ Salmon Spinach Roll

480 kcal · 30 min · 4 servings

Ingredients

• spinach, frozen 750 g
• Emmental cheese, block 200 g
• eggs 2 pcs.
• cream horseradish 2 tsp
• salt pinch
• pepper, mixed pinch
• organic lemons 1 pcs.
• shallots 1 pcs.
• cream cheese, plain 200 g
• smoked salmon 300 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Let the spinach thaw and then squeeze it well.
3. 3. Chop the spinach coarsely.
4. 4. Grate the cheese finely.
5. 5. Mix the spinach, cheese, eggs, and cream horseradish in a bowl.
6. 6. Season the mixture with salt and pepper.
7. 7. Line a baking sheet with baking paper.
8. 8. Spread the spinach mixture evenly on the sheet.
9. 9. Bake the sheet for about 15 to 18 minutes in the oven.
10. 10. Let the spinach sheet cool down briefly.
11. 11. Cut the sheet into two rectangles, each measuring 20 by 30 centimeters.
12. 12. Roll each rectangle lengthwise, including the baking paper.
13. 13. Let the rolls cool down completely.
14. 14. Wash the lemon thoroughly.
15. 15. Peel a thin strip of the zest using a vegetable peeler.
16. 16. Halve the lemon and squeeze out the juice.
17. 17. Finely chop the lemon zest.
18. 18. Peel the shallot.
19. 19. Dice the shallot finely.
20. 20. Mix the cream cheese with the shallot and lemon zest in a bowl.
21. 21. Season the cream with pepper, salt, and lemon juice.
22. 22. Unroll the cooled spinach sheets.
23. 23. Spread the cream cheese mixture evenly over the sheets.
24. 24. Top the sheets with smoked salmon.
25. 25. Roll the sheets up tightly.
26. 26. Wrap the rolls in cling film.
27. 27. Place the rolls in the refrigerator for at least 4 hours, preferably overnight.
28. 28. Remove the rolls from the foil before serving.
29. 29. Cut the rolls crosswise into slices about 2 centimeters thick.
30. 30. Arrange the slices on plates.

Nutrition per serving

• kcal: 480
• Protein: 38 g · Fett/Fat: 34 g · Carbs: 8 g