Parmesan Spinach Roll
This recipe is very easy to make, but needs 8 hours of chilling in the fridge. So it is a great recipe to make ahead when you have guests! It is perfect for brunches, buffets, starters, or as a cold meal in itself.
Ingredients
| 4 | Eggs |
| 130 g | Frozen spinach (defrosted), or the corresponding quantity of fresh spinach, blanched |
| 100 g | Parmesan cheese (parmigiano reggiano), grated |
| to taste | Salt, pepper |
| 200 g | Fresh cheese (or cream cheese) |
| 250 g | Cold smoked salmon (Burren Smoked Organic Salmon) |
| a little | Lemon juice |
| — | Fresh dill, chopped |
Instructions
- Preheat the oven to 400°F / 200°C.
- Beat the eggs until they are slightly frothy.
- Add the defrosted spinach as well as 50g of the parmesan cheese, and season to taste.
- Line a baking tray with parchment paper, sprinkle the remaining parmesan over it and carefully pour the very liquid egg dough into the tray.
- Bake for about 10 minutes and let cool down completely.
- Once cold, turn the egg dough out and spread the fresh cheese on top.
- Distribute the salmon slices evenly on it, and sprinkle the lemon juice and the dill over them.
- Roll up the dough starting on the widest side and wrap it tightly in cling film.
- Chill for at least 8 hours.
- When you are ready to put it out on the table, cut the roll into slices, and serve them with fresh, crusty baguette and a dollop of horseradish.