Spinach roll with red fish and cream cheese
Origin of the recipe
Looking for something to make for New Year's? While other cooks are scrambling for something, we offer a video recipe for a simple and impressive appetizer that will grace your New Year's table and delight with its flavor. Make a spinach roll with salmon and cheese and delight your guests and family with this wonderful delicacy. The idea of wrapping the filling in a layer of rolled sweet or savory dough dates back to the times of the Ancient Roman Empire, from which the fashion for rolls spread not only to Europeans but also to the Middle East and Asia. Even today, the familiar and fashionable Japanese dish, rolls, are a variation of these ancient Roman savory rolls.
What do you need for cooking?
Ingredients
-
Creamed spinach
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Eggs
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Cheese
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Philadelphia cheese
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Smoked salmon
Kitchen utensils
- Knife
- Bowl
- Spoon
- Baking tray
- Grater
- Paper
- Foil
Step-by-step recipe
Step 1:
Grate the cheese.
Step 2:
Add the eggs to the creamed spinach and mix. Add 4 tablespoons of cheese and mix again.
Step 3:
Pour the spinach and egg mixture onto a parchment-lined baking sheet. Sprinkle with the remaining cheese. Bake in the oven at 180 degrees Celsius for 18-20 minutes.
Step 4:
Remove from the oven, cover with another layer of paper, place the board on the paper and turn the baking sheet over to remove the resulting piece.
Step 5:
Place the Philadelphia mixture and spread evenly over the surface.
Step 6:
Place the salmon on the dish, covering the entire surface (you can let the dish cool down to avoid heating the salmon too much).
Step 7:
Cut in half. Using foil, carefully roll the roll into a roll. Use cling film to shape the roll into an even shape (see video for instructions).
Step 8:
Place in the refrigerator for at least 8 hours.
Step 9:
Cut the finished roll into pieces and place on a plate with green salad leaves.
Cooking tips
Ideally, use a piece of raw smoked salmon, sliced just before assembling the roulade. You can also use pre-cut slices, but the roulade will lose some flavor. To make slicing the finished roulade easier, dip your knife in a bowl of hot water before each cut.
The dish can be garnished with tomato roses, lemon slices, herbs, and any other themed decorations. To prepare the creamed spinach: Finely chop fresh spinach. Defrost frozen spinach in a sieve to remove excess liquid. Heat a little olive oil in a frying pan, briefly fry a clove of garlic halved lengthwise for 30 seconds, then remove the garlic. Add the spinach to the pan and fry, stirring vigorously, for 1-2 minutes. Then pour in the cream (you can use sour cream instead), bring to a boil, and remove from the heat. Season with salt to taste, stir, and let cool.
For the roll, use spinach, after straining out the liquid part.
Creamed spinach can be prepared ahead of time and frozen in containers for later use.
