The spinach snack roll is the perfect delicate combination of taste and stunning appearance. Delicate bright green spinach sponge cake combined with cream cheese and red fish is a delight!
Such a roll will not only decorate any festive table, but also delight gourmets!
Preparing a spinach and red fish snack roll is surprisingly easy. And it turns out in a spring-like bright and attractive. This appetizer is one of the first to disappear from the table.
Be sure to prepare such a roll for the festive table, it is beautiful, bright and well, very tasty! You will definitely like it!
Ingredients:
Spinach sponge cake:
- eggs - 3 pcs.
- spinach - 150 g
- flour - 50 g
- salt - 1/3 tsp l.
Filling:
- cream cheese - 300 g
- red fish - 200 g
- lemon juice - 1 tbsp. l.
Step by step recipe
1. First, let's prepare the biscuit base for the roll.
Squeeze 150 g of defrosted spinach well from the liquid with your hands. You can also use fresh spinach leaves, but then you do not need to squeeze them.
2. Carefully divide 3 eggs into yolk and white.
3. Pour 1/3 tsp to the prepared spinach. l. salt and add 3 yolks. Grind everything with an immersion blender until smooth.
4. Pour 50 g of flour into this mixture and mix well.
5. In a separate bowl, beat 3 proteins with a mixer until firm and firm foam. It is very important that the whites are well beaten, otherwise the biscuit will not work.
6. Put the spinach mixture in a bowl and add about a third of the whipped egg whites. Mix everything well.
Add the remaining whipped protein to this and mix gently with a spatula or spoon until smooth.
7. Put the prepared biscuit dough on a baking sheet covered with parchment paper. We level the spinach mass with a thin layer, forming a rectangle measuring 20 by 30 cm. You need to take high-quality and smooth parchment paper, the biscuit will stick to the rough paper.
8. We put everything in the oven preheated to 180 degrees. We bake a biscuit for 10 minutes. You do not need to bake for a long time, so as not to overdry the biscuit.
Remove the baked biscuit from the oven and let it cool.
9. Turn the cooled biscuit on a board, and carefully remove the parchment paper. If, nevertheless, it turned out that the paper stuck tightly to the biscuit, then you need to wet it with water, wait about 5-7 minutes and again try to remove the paper from the biscuit. Everything should work out.
10. Let's prepare the filling.
We take 300 g of Philadelphia cream cheese or any other and squeeze about 1 tbsp onto it. l lemon juice. We mix everything. If, like me, your cream cheese is very thick, then you can add a little cream, milk, sour cream or mayonnaise to it. To mix everything.
11. Turn the biscuit over with the smooth side down.
Spread the cheese mass evenly over the entire surface on the spinach biscuit.
12. Cut 200 g of salted red fish into thin slices.
13. Put the pieces of fish on the cream cheese. You don't need to put fish on the very edge, so the roll will not keep its shape better.
14. We carefully fold everything into a tight roll. We wrap the roll in plastic wrap and let it infuse in the refrigerator for 2 hours.
15. Cut the cooled roll with spinach and red fish into portions and serve.
This beautiful original appetizer perfectly combines delicate spinach biscuit, creamy filling with aromatic citrus notes and spicy salted fish.
Video recipe
The recipe is taken from my culinary site. gotovimop.com