Smoked salmon roll

A beautiful ceremonial appetizer that is prepared quite simply and quickly. We used a classic combination of smoked salmon and cream cheese, you can come up with your own. For example, add boiled beets to the dough instead of spinach, and use lightly salted herring in the filling.

Ingredients

• 100 g spinach
• 3 sprigs of parsley
• 2 eggs
• 2 tbsp. l. flour
• salt
• olive oil
• For filling:
• 130 g raw smoked (or lightly salted) salmon fillet
• 100 g cream cheese
• 3 tbsp. l. mayonnaise
• 2 tbsp. l. lemon juice
• 1 tsp gelatin
• salt, freshly ground black pepper

Directions

1. Preheat oven to 160 ° C. Divide the eggs into whites and yolks. Whisk the whites until soft peaks. Chop spinach leaves and parsley. Place yolks, flour, a pinch of salt, spinach and parsley in a food processor bowl and chop. Add proteins to the green mixture.
2. Line a baking sheet with parchment and brush with olive oil. Spread the dough in a thin layer, flatten. Place in a preheated oven for 5 minutes. Turn the finished cake over onto a sheet of foil, remove the paper, cool.
3. Soak gelatin in 2 tbsp. l. water, leave for 10 minutes, then heat until completely dissolved. Cut the salmon fillets into small cubes.
4. Whisk in cream cheese, mayonnaise and lemon juice, and season with salt and pepper. Pour the melted gelatin through a strainer, stir.
5. Spread the creamy mass in a thin layer on the green crust. Spread the salmon cubes on top.
6. Roll up the roll and wrap in foil. Refrigerate for 2-3 hours. Cut the roll into slices.
7. The roll can be stored in the refrigerator for 2-3 days, so feel free to cook it in advance.