Salmon Spinach Roll

Egg spinach roll with cream cheese and smoked salmon. A low-calorie cold appetizer that everyone will like – spinach appetizer. A quick and beautiful recipe for a festive table is prepared without flour and without baking powder, which will delight all lovers of healthy nutrition and a balanced diet.
Do you like salmon recipes? Savor a delicious Gravlax salmon or the delicate French cheese quiche Lorrain with smoked salmon and cheese.


SMOKED SALMON SPINACH ROLL

Ingredients (~ 6 servings)

  • 6 Eggs
  • 200 g of Fresh Spinach
  • 50 g of grated Parmesan Cheese
  • 150 g of Cream Cheese (like Philadelphia)
  • 100 g of Smoked Salmon
  • 1 bunch of Dill
  • Juice of half a Lemon
  • Salt
  • Black pepper

Instructions

Wash the spinach leaves under cold water, dry in a centrifuge, or on a paper towel.

Put the eggs in a deep bowl, lightly beat with a fork. Pour the eggs into the blender bowl, add the spinach leaves, finely chop.
Pour the dough into a bowl, add grated Parmesan, salt, pepper, and mix well.

Take a sheet of baking paper, moisten in water, squeeze, and put it into the form ( 22 x 30 cm ). Pour the dough into the form, smooth.

Bake the roll for 20 minutes at 180C in a preheated oven.
Remove from the oven, cover the roll with cling film, and leave to cool.

Finely chop the dill. Mix the dill with cream cheese, add the juice of half a lemon.

Put the cream on the cooled roll, flatten. Put on top the salmon slices. Gently roll up the roll, chill in the refrigerator for 1-2 hours.

Egg spinach roll with cream cheese and smoked salmon
    Egg spinach roll with cream cheese and smoked salmon.

    Salmon Spinach Roll

    Servings: 2

Ingredients

  • 6 Eggs
  • 200 g of Fresh Spinach
  • 50 g of grated Parmesan Cheese
  • 150 g of Cream Cheese (like Philadelphia)
  • 100 g of Smoked Salmon
  • 1 bunch of Dill
  • Juice of half a Lemon
  • Salt
  • Black pepper

Instructions

  1. Put the eggs in a deep bowl, lightly beat with a fork. Wash the spinach leaves under cold water, dry in a centrifuge, or on a paper towel. Pour the eggs into the blender bowl, add the spinach leaves, finely chop. Pour the dough into a bowl, add grated Parmesan, salt, pepper, and mix well.
  2. Take a sheet of baking paper, moisten in water, squeeze, and put it into the form (22 x 30 cm). Pour the dough into the form, smooth. Bake the roll for 20 minutes at 180C in a preheated oven. Remove from the oven, cover the roll with cling film, and leave to cool. Finely chop the dill. Mix the dill with cream cheese, add the juice of half a lemon. Put the cream on the cooled roll, flatten. Put on top the salmon slices. Gently roll up the roll, chill in the refrigerator for 1-2 hours.
    salmon spinach roll