I would like to offer a very festive snack that will not only decorate your New Year's table, but also delight with its taste. It may seem that it will be difficult to cook a roll, in fact it is not. Everything is prepared very simply and incredibly quickly, now I will prove it to you. Make a spinach roll with salted salmon and cream cheese and delight guests and family alike with an incredibly delicious snack.
Ingredients:
- Salted salmon - 200 g
- Spinach - 150 g
- Cream cheese - 200 g
- Flour - 50 g
- Chicken egg - 4 pcs.
- Salt - pinch
- Lemon juice - to taste
Step by step recipe:
Prepare all the necessary foods from the list.
Disassemble the spinach into leaves. Remove tough stems. Rinse each sheet separately under running water so that no sand remains. Transfer to a blender bowl.
Punch the spinach with a hand blender until puree.
Separate the whites from the yolks. We do not need the latter, you can use them in another dish or freeze for future use.
Pour a pinch of salt into the whites and beat until firm peaks.
Add flour and a pinch of salt to the spinach puree. Stir well to avoid lumps.
Spread the spinach puree little by little into the whipped egg whites and stir very gently.
As a result, the mass should turn out to be very delicate and airy, like a charlotte.
Line a baking sheet with baking paper and spinach dough on top of it. Gently smooth it out with a thin layer about 1 centimeter high.
Send to an oven preheated to 180 degrees for 7-10 minutes. If, when touching the surface, the dough does not stick to the finger and is slightly springy, the base is ready. Do not overdo it, it may turn yellow and lose its amazing color.
Cool the base on the wire rack, carefully remove from the parchment, turn over.
Brush the spinach biscuit with curd cheese.
Top with slices of thinly sliced salted salmon, drizzle a little with lemon juice.
Roll the blank into a roll. Roll it tightly in several layers of cling film and refrigerate for several hours.
Before serving, remove the cling film, slice the snack roll into portions with a sharp, thin-bladed knife and serve.
Enjoy!
Author: Tatiana Chudovskaya
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Your friend and assistant Vilkin!