Spinach roll with smoked salmon and Almette cheese – it’s a perfect dish for Christmas, New Year’s Eve, or other parties with family or friends. It’s not complicated to make the roll with salmon, and besides it’s an elegant appetizer, so it’s worth to try to make it. You should remember, though, not to dry the cake too much when it’s baking, so that it doesn’t crack while rolling. You must try and make the roll with salmon, and you won’t regret! I highly recommend it!
Ingredients
- 450g frozen spinach
- 300g smoked salmon
- 2 packages Almette cheese (I used cream and with chive)
- pepper to taste
- salt to taste
- 4 cloves garlic
- 4 full tablespoons Greek yoghurt
- 4 eggs
- 1 tablespoon butter
Preparation:
- Melt the butter on a hot pan, put in the spinach, fry, stirring it from time to time. Then, add 3 tablespoons of Greek yoghurt, keep frying. At the end add garlic, pepper and salt, and fry for another 2 minutes. Cool it down. Add the egg yolks one by one, stir. Beat the whites to make a stiff foam and add it to the spinach, stirring it gently to get the ingredients combined.
- Put baking paper into a baking tin. It should be the biggest tin it’s possible. I used the flat one taken from the oven ( but I didn’t pour the butter on all of it – I left about 3 cm at each side). The bigger ‘the spinach pie’ is, the more beautiful it comes out after rolling it. Pour the spinach batter on the baking paper and smooth it with a spoon. Bake it in 180-190C for about 15-20 minutes (until the batter sets). You should remember, though, not to dry the cake too much when it’s baking, so that it doesn’t crack while rolling. Cool it down.
- Spread the chilled spinach cake with the cheese, put on the salmon. Make a roll, wrap it in a cling film and put it into the fridge for a few hours. It’s easier to cut the roll with salmon when it’s chilled.
- After a few hours you can slice the roll and serve. Bon appétit!
