Just do not throw your slippers at me, please, claiming that I am a bourgeois and throwing too expensive recipes. In fact, the most expensive thing here is salmon, and it can be replaced with pink salmon - slightly salted, sprinkled "Liquid smoke" or smoked at your own dacha (many now smoke their own food, right?).
Yes, and we only need a red fish - 150-200 grams. Sometimes you can indulge.
Most of all the fuss here will be with spinach, because in our freezer departments I don't see a ready-made one (the one that Popeye the sailor used with such pleasure).
And the result will be a roll of amazing taste - delicate, with a light spike, haze aroma, soft creamy taste and piquancy of red fish.
Well, how are we doing?
We take:
Spinach - 400 grams (I don't know how much it will be in a bunch, that's why I write like this);
- One onion;
- 50-100 milliliters of cream;
- 2 raw eggs
- Two hundred grams of cheese - creamy and hard;
- Well, salmon - 200 grams;
- Salt and pepper to taste;
- A spoonful of vegetable oil.
How we cook:
Peel and chop the onion, finely chop the spinach. We straighten the onion into a frying pan with hot oil, but do not fry it, but simmer it - it should become translucent. Now add spinach to the onion, mix, set the heating so that nothing burns and cover everything with a lid - let it cook for about five minutes.
Open, mix again, pour in cream. I specifically wrote from 50 to 100 milliliters, because you yourself will see how the consistency is for you.
Stir, salt, pepper and simmer for 10 minutes.
That's it, the workpiece is ready (by the way, you can freeze it).
When the spinach and cream have cooled, add two eggs to the mass and mix well.
Now we take a sheet, cover it with parchment, and spread the spinach mass on the sheet in a thin layer. Rub hard cheese, sprinkle.
If you don't have all the spinach mass on the sheet right away, then you don't need to pour the whole cheese out - we divide it into a couple of sheets. The layers should be thin - we still have to wrap it all up.
We send the leaf to the oven at 180-200 degrees for 10-15 minutes (spinach and cheese should "grab", but not burn), while it is being cooked into thin slices we cut the salmon.
We take out the spinach, let it cool on parchment (you can remove it from the sheet). If the sheet is very large, it is wiser to cut it in half - (not in length, in width), otherwise the roll will turn out to be too thick.
Then we smear cream cheese on it, perhaps with some additives to your liking (here your imagination is free), cover with salmon and wrap it in a roll. We wrap it very carefully.
When the roll is ready, we wrap it additionally in foil and send it to the refrigerator for an hour or two to fix the shape.
Bon Appetit!
Shl. A couple of times we prepared this roll before home feasts, and so it flies away in the very first minutes, so I recommend tasting it before the guests arrive. Otherwise, not a piece will get.