Savory Spinach Salmon Roll
Finger food
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Cook Time
2 h 45 min
Servings
16
Difficulty
Medium
Prep Time
45 Min
Description
This savory spinach salmon roll is a real eye-catcher on every buffet! I especially like to make it for Christmas or New Year's Eve, but it is always welcome for brunch as well. The combination of creamy cream cheese, spicy smoked salmon and fresh spinach is simply unbeatable. The mountain cheese provides an additional savory note. The preparation is a bit more complex, but the result is definitely worth it. The roll tastes best when it is well chilled. An absolute must for all salmon lovers!
Ingredients (9 ingredients)
-
450 g young chopped frozen spinach
-
200 g Smoked salmon
-
175 g Cream cheese
-
150 g mild mountain cheese
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50 g Parmesan
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4 piece Eggs size M
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0.5 tsp Salt
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0.5 tsp black pepper from the mill
-
1 Msp nutmeg freshly grated
Preparation (11 steps)
Grate Parmesan
Place 50 g Parmesan in pieces in the mixing bowl and chop for 10 sec/speed 10. Transfer and set aside.
Grate mountain cheese
Place 150 g mountain cheese in pieces in the mixing bowl and chop for 15 sec/speed 6. Transfer and set aside.
Prepare spinach
Let 450 g young, chopped frozen spinach thaw in a sieve and squeeze out some of the water with a spoon.
Season spinach
Put the squeezed spinach in a bowl. Add half of the grated Parmesan, 1 pinch of freshly grated nutmeg, 1/2 tsp salt and 1/8 tsp black pepper from the mill and mix everything well.
Prepare spinach-egg mixture
Put 4 eggs in a tall measuring cup. Add half of the spinach mixture and whisk with an immersion blender for about 1 minute.
Let the spinach-egg mixture set
Pour the spinach-egg mixture onto a baking sheet lined with baking paper, spread evenly and let it set in a preheated oven at 160 °C convection for about 12 minutes. Then let it cool down on the baking paper.
Spread cream cheese
Spread 175 g cream cheese evenly on the cooled spinach. Sprinkle the remaining Parmesan over it.
Spread salmon and remaining spinach
Spread 200 g smoked salmon evenly on the cream cheese. Spread the remaining spinach mixture as another layer.
Spread mountain cheese
Spread the grated mountain cheese evenly over the entire surface as the last layer.
Roll up and chill salmon roll
Roll up the salmon roll tightly from the long side. Use the baking paper to help and tighten the roll again and again. Leave it on the seam and put it in the fridge for at least 2 hours.
Cut salmon roll
After the cooling time, unwrap the salmon roll from the baking paper and cut into approx. 2 cm wide slices.
Finished cooking? Great! 🎉
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Created by
Sarah Schwarz
1
Rezept
0
Kochbücher
Allergens
- Eggs
- Fishes
- Milk
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