Spinach roulade with soufflé of sejfilet

Ingredients for Spinach roulade with soufflé of sejfilet

Instructions for Spinach roulade with soufflé of sejfilet

To prepare the Spinach roulade with soufflé of sejfilet recipe, please follow these instructions:

Spinach roulade bottoms: the spinach be thawed and knuges free of moisture, then chop it in a blender. Eggs whipped foamy. Egg foam and the pureed spinach mix well. This mass is distributed on 4 PCs. wax paper where the edges are folded up (it must fit the saucepan to the stove)

Ovntemp: 180 ° c
Baking time: 15 minutes

Soufflé of sejfilet: Sejfilet blended with salt to firm texture. Then add the egg white, and runs smooth forcemeat soufflé. Fitted with crème fraiche 38% and cream, until you obtain a creamy texture. Soufflé forcemeat ironed out on spinach bottoms with a spatula, then rolled it along like a roulade and be wrapped in cling film. Spinach rouladen are prepared in the oven

Ovntemp: 180 ° c
Baking time: about 15 minutes.

Serving: can be served as an appetizer, or as an independent summer dish and can be varied with different bread types.