This bright and tender appetizer is perfect for both everyday occasions and festive buffets. The roll can be prepared in advance and stored in the refrigerator for several days.
Ingredients
For the spinach base:
- 100 g fresh spinach
- 3 sprigs of parsley
- 2 eggs
- 2 tbsp flour
- a pinch of salt
- 1–2 tbsp olive oil (for greasing the parchment)
For the filling:
- 150 g salmon fillet
- 100 g cream cheese
- 3 tbsp mayonnaise
- 2 tbsp lemon juice
- 1 tsp gelatin
- salt — to taste
- freshly ground black pepper — to taste
Preparation Method
Preheat the oven to 160 °C. Separate the egg whites from the yolks. Whip the egg whites until soft peaks form.
In a blender bowl, blend the yolks, spinach, parsley, flour, and salt until smooth. Gently fold in the whipped egg whites to maintain the airy texture.
Line a baking sheet with parchment paper and lightly grease it with olive oil. Spread the batter in a thin, even layer and bake for about 5 minutes. Once ready, turn the base onto a sheet of foil, remove the paper, and let it cool completely.
Soak the gelatin in 2 tablespoons of water and let it swell for 20 minutes. Then, heat it over low heat until fully dissolved, without bringing it to a boil.
Cut the salmon fillet into small cubes. Whip the cream cheese with mayonnaise and lemon juice, season with salt and pepper. Pour the dissolved gelatin through a sieve and mix thoroughly.
Spread the cream mixture in a thin layer over the spinach base, evenly distribute the fish, and carefully roll it up. Tightly wrap in foil and refrigerate for at least 2–3 hours to stabilize.
Before serving, cut into portion-sized pieces. If necessary, salmon can be replaced with trout, or another fish to taste. The finished roll can be stored in the refrigerator for up to three days.
