SPINACH AND PARSLEY ROLL FILLED WITH SALMON

Ingredients :

Roll:

1 lb 12 oz (800 g) spinach leaves

½ cup parsley leaves

¼ cup sour cream (natural yogurt may be used)

1/3 cup flour

Salt

Pepper

Tabasco

3 egg yolks

6 egg whites, whipped until thick (as for meringue)

Filling:

8 oz (220 g) cream cheese, soft

9 oz (250 g) fresh salmon

3 – 4 tablespoons soy sauce

7 oz (200 g) cottage cheese

½ cup green onion, chopped (white and green part)

Dill

Salt

Pepper

Lettuce

Preparation:

Roll:
Process or blend spinach with parsley, sour cream, eggs and flour. Fold in egg whites. Season with salt, pepper and Tabasco.
Line a jelly roll pan with buttered parchment paper. Pour and spread mixture evenly on the pan.
Bake in preheated oven to 350ºF (180ºC) for 15 minutes or until cooked.
Remove from the oven and invert onto plastic wrap. Roll and refrigerate.

Filling:
Cook salmon in soy sauce until tender. Cool and chop or shred into small pieces. Combine salmon with cream cheese, cottage cheese, green onion and dill. Season with salt and pepper.
Remove roll from the refrigerator and unwrap. Extend on a horizontal surface and spread filling leaving 1 inch free around edges. Roll again with plastic film and return to refrigerator. Remove plastic film 15 minutes before serving.
Garnish with shredded lettuce.

8 servings

Back