Spinach roulade with smoked salmon

Ingredients for Spinach roulade with smoked salmon

Instructions for Spinach roulade with smoked salmon

To prepare the Spinach roulade with smoked salmon recipe, please follow these instructions:

Thaw the spinach and pressed free of moisture, it now weighs approximately 200 g. fresh spinach can also be used, but it must be blanched first, and you need to calculate any more, my it dobelte.

The spinach blended with butter and egg yolks. Lemon zest, salt, pepper and nutmeg added.

Egg whites whipped stiff and reversed in spinach mass. The mass of the guards out on a piece of buttered wax paper approximately 1/2 cm thickness.

Bake about 10 min v 200 degrees c. alm. oven. Should feel firm but not dry. After baking the spinach to be covered with a damp dishcloth.

Filling: Cheese is stirred with sour cream, Chopped salmon and dill, Horseradish and season with salt and pepper.

Spinach mass placed on the wax paper with the bottom facing up. Cheese/salmon mass lubricated gently on spinach plate. It all rolled together and packed into the peel off. Rest in refrigerator at least 3 hours but would like for the next day.

By serving cut rouladen in thin slices and garnish with lemon POPs, tomatbåd and a dill sprig.