Spinach roll with salmon and cream cheese
Источник фото: https://ru.123rf.com/profile_lenyvavsha
A very impressive snack from the “healthy eating” series.
To be honest, it’s hard to even imagine that using just five ingredients you can make a stunning baked snack that’s also healthy. This appetizer always takes center stage on any holiday table, but it just so happens in my family that instead of Olivier salad I always have spinach roll with lightly salted salmon and cream cheese, because it even cooks faster.
Be sure to prepare this dish for a New Year's family feast, because it is not only simple and quick, but the appetizer is actually the first to leave the table, literally after the first toast.
We will prepare all the products according to the list. I always salt red fish myself, a piece of fish is usually 400-500 g. Take three parts salt and one part sugar, mix them and carefully sprinkle the salmon on all sides, it should be completely covered with this mixture. Cover the neck of a bottle of vodka or cognac with your thumb and lightly spray the fish with alcohol. Cover the bowl with cling film and leave to salt for a day. After a day, the salt will draw out excess water from the red fish, and the salt will turn into brine. Remove the fish from the bowl, remove any remaining salt with paper towels; the fish should not be washed if you plan to store it for some time.
Ингредиенты
Lightly salted salmon - 200 g
Cream cheese (curd) - 180 g
Lemon juice - optional
Frozen spinach - 150 g
Flour - 50 g
Chicken egg - 4 pcs.
Salt - a pinch
Рецепт
1. Defrost the spinach first and squeeze out the water thoroughly. If there are stems that are too fibrous, it is better to remove them.
2. Separate the whites of three eggs, beat them with a pinch of salt until stiff peaks form.
3. Chop the spinach in any convenient way. This can be done using an immersion blender. I put spinach, 3 yolks and one egg in a blender bowl and thus beat everything into a paste.
4. Now you need to transfer the spinach mass into a convenient bowl, add flour and mix everything carefully.
5. Add whipped egg whites little by little, gently knead the airy dough.
6. The dough should turn out like charlotte, very airy and tender.
7. Line a baking tray with baking paper, oiled side up, and place the dough on it in a very thin layer, approximately 4-5 millimeters. The dough will rise slightly during baking. Place the baking sheet in an oven preheated to 180 degrees for 7-10 minutes. The finished roll should not stick to your hand when touched and will have a slight springiness. It took me exactly 7 minutes to bake, look at your oven, if you overdo it, the roll will turn yellowish.
8. Remove the paper from the slightly cooled sponge cake and roll it into a roll. Some people write that this is not necessary, but it’s easier for me, since the cake takes its shape and then holds it well. Let the biscuit cool completely.
9. Now unroll the biscuit and spread it with a thin layer of cream cheese. If desired, the cheese can be mixed with lemon juice to taste; some even add a little zest. I prefer natural taste.
10. Using a very sharp knife, cut the lightly salted salmon into thin slices. If this cannot be done, put the fish in the freezer for a while, this will make it easier. As a last resort, you can take ready-made purchased cuts.
11. Roll up the roll, wrap it tightly in cling film and refrigerate for 3-4 hours before serving and slicing.
12. After a while, cut the finished roll into portions and serve as a cold snack with strong alcoholic drinks.
13. Spinach roll with lightly salted salmon and cream cheese is ready. Have a nice one.