Smoked Salmon and Spinach Rolls

This colorful and delicious appetizer starts with a quick spinach cake, creamy filling and smoked salmon. Simple and easy, it can be made ahead of time and it’s perfect for any occasion.

When I first saw the picture of this dish, I thought the color combination of the bright green, white and pink salmon gave me the desire to make that roll. The result met all my expectation! Tender spinach cake with cream cheese filling and salty smoked salmon… it’s heaven!

If you like finger food and parties, then you must try these roll up bites. They taste great and looks stanning on a festive table.

They’re also great as a gourmet breakfast treat or a light lunch alternative.

I really hope that you try to make this recipe and share your thoughts with me about this Smoked Salmon and Spinach Rolls in the comment area below.

Ingredients:

200g fresh spinach (prewashed)

3 eggs at room temperature

½ tsp salt

1 tsp sugar

40g flour

20g cornstarch

1 tbsp vegetable oil

Smoked salmon

Ingredients for the spread:

115g soften cream cheese

80-100 ml cold heavy whipping cream

Step 1

Using a blender chop the spinach and set aside.

Step 2

Separate the egg whites from the egg yolks and add the salt to the egg whites.

Step 3

In a big bowl, beat the egg whites until stiff peaks form. In a separate bowl combine the spinach, egg yolks, sugar, flour, cornstarch and vegetable oil. Mix everything until combined well.

Step 4

Combine the egg whites with and spinach puree with a spatula.

Step 5

Preheat the oven to 350 °F. Cover the baking sheet with parchment paper. Make sure to use a bigger size paper then the baking sheet, then spread the spinach mixture evenly on it. Bake in the oven for about 15 minutes.

Step 6

While the base is in the oven, let’s make the spread. In a bowl, using a hand mixer beat the cream cheese and whipping cream until it’s a soft consistency.

Step 7

When the spinach batter is baked, turn it onto a clean and dry kitchen towel or another piece of parchment paper. Carefully remove the baking paper that was on the bottom of the baking pan and allow it to cool completely.

Step 8

Spread the cream cheese mixture evenly onto the spinach crepe and top with the smoked salmon. Then carefully roll all together. Wrap the roll with plastic wrap and refrigerate for at least 2 hours. Slice the spinach roll using a sharp knife.

Enjoy!

Notes:

I used a 15”x 10” baking pan.

Be careful while turning the hot pan.

Best eaten chilled.

Can be refrigerated up to 3-4 days.

Smoked Salmon and Spinach Rolls

2020-03-17 04:48:40

This colorful and delicious appetizer starts with a quick spinach cake, creamy filling and smoked salmon. Simple and easy, it can be made ahead of time and it’s perfect for any occasion.

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

1. 200g fresh spinach (prewashed)
2. 3 eggs at room temperature
3. ½ tsp salt
4. 1 tsp sugar
5. 40g flour
6. 20g cornstarch
7. 1 tbsp vegetable oil
8. Smoked salmon

Ingredients for the spread

1. 115g soften cream cheese
2. 80-100ml cold heavy whipping cream

Instructions

1. Using a blender chop the spinach and set aside.
2. Separate the egg whites from the egg yolks and add the salt to the egg whites.
3. In a big bowl, beat the egg whites until stiff peaks form. In a separate bowl combine the spinach, egg yolks, sugar, flour, cornstarch and vegetable oil. Mix everything until combined well.
4. Combine the egg whites with and spinach puree with a spatula.
5. Preheat the oven to 350 °F. Cover the baking sheet with parchment paper. Make sure to use a bigger size paper then the baking sheet, then spread the spinach mixture evenly on it. Bake in the oven for about 15 minutes.
6. While the base is in the oven, let’s make the spread. In a bowl, using a hand mixer beat the cream cheese and whipping cream until it’s a soft consistency.
7. When the spinach batter is baked, turn it onto a clean and dry kitchen towel or another piece of parchment paper. Carefully remove the baking paper that was on the bottom of the baking pan and allow it to cool completely.
8. Spread the cream cheese mixture evenly onto the spinach crepe and top with the smoked salmon. Then carefully roll all together. Wrap the roll with plastic wrap and refrigerate for at least 2 hours. Slice the spinach roll using a sharp knife.

Notes

1. I used a 15”x 10” baking pan.
2. Be careful while turning the hot pan.
3. Best eaten chilled.
4. Can be refrigerated up to 3-4 days.

By Valeriya Aizner

https://howtofeedapickyeater.com/