Salmon roulade with spinach

Spinach roulade is also quite easy to make, can be prepared the day before and then simply cut out when serving and arranged on a little salad and with a few sprigs of dill sprinkled on top.

Although salmon roulade is great for a festive appetizer, dinners for guests, and the like, it is also delicious as a lunch dish and for a light dinner, served on a salad.

Working time 30 minutes.

Number of people: 4.

Salmon roulade with spinach

2 timer

30 min.

1 day

4 pers.

while I'm cooking

Spinatbund

400 g frozen spinach, thawed

½ cup milk

2 eggs, divided into whites and yolks

salt and freshly ground pepper

Fill

100 g natural cream cheese

1 handful fresh dill, finely chopped

½ lemon, a little juice from it

200 g smoked salmon

salt and freshly ground pepper

for serving

3 handfuls of green salad

1 sprig fresh dill

1 lemon, in wedges

Spinach base Put the thawed spinach in a sieve and squeeze out any liquid. Stir together the milk, egg yolk, salt and pepper and fold in the spinach. Beat the egg whites until stiff and fluffy, first carefully fold 2 tablespoons into the spinach mixture and then the rest of the egg whites.

Spread the spinach mixture into a rectangle measuring approximately 25 x 30 cm on a baking sheet lined with baking paper and bake in a preheated oven at 180 degrees Celsius with hot air for approximately 15 minutes, until lightly golden on the surface. Turn the spinach base out onto a large cutting board and remove the baking paper when it has cooled slightly.

Filling: Mix together cream cheese, half of the dill, salt, pepper and lemon and spread over the cooled spinach base.

Leave an edge of approx. 4-6 cm on the long side of the spinach base without filling. Arrange the salmon slices over it, sprinkle with the other half of the dill (save some for decoration) and roll the salmon roulade up so that it is closed with the edge without filling.

Wrap the salmon roulade in cling film and refrigerate for at least 1 hour before serving. Cut into approx. 2 cm thick slices with a sharp knife – clean the knife with cold water between each cut.

Arrange the salmon slices on a bed of lettuce, sprinkle with fresh dill and grated lemon zest.