Smoked Salmon Spinach Roll - Appetizer
this is an easy but fancy looking appetizer
8oz frozen spinach leaves
4 large eggs
nutmeg
salt
pepper
1/2 bundle dill
7 oz (1 package) cream cheese
1/2 organic lemon, (juice and rind)
9 oz smoked salmon (good quality)
Let the spinach defrost and preheat the oven to 400°F.
Divide eggs and mix the egg yolks with nutmeg, salt, pepper and the drained and pressed spinach (we want very little liquid from teh spinach) and mix in a blender.
Beat the egg whites with a dash of salt and fold carefully under the spinach mix.
Line a cookie sheet with parchment paper and carefully coat it with the spinach mix - not too thick!
Bake for 10-12 min and carefully remove by lifting the crepes with the parchment paper in one piece or you have to start all over again we want a perfect roll.... Cover with a kitchen towl and let chill.
Wash the dill and chopp finely. Mix the cream cheese wiht lemon juice and lemon rinf, salt and pepper. Smear the cream evenly onto the crepe and then coat with thin slices of smoked salmon and roll up from the wider side!! Wrap in foil and chill. Before serving you slice in finger thick slices...
You can serve this as an starter, amuse bouch or a snack.... great for a cocktail party or a reception.... you could serve that on bread, on a little salad or on its own...
this is an easy but fancy looking appetizer
8oz frozen spinach leaves
4 large eggs
nutmeg
salt
pepper
1/2 bundle dill
7 oz (1 package) cream cheese
1/2 organic lemon, (juice and rind)
9 oz smoked salmon (good quality)
Let the spinach defrost and preheat the oven to 400°F.
Divide eggs and mix the egg yolks with nutmeg, salt, pepper and the drained and pressed spinach (we want very little liquid from teh spinach) and mix in a blender.
Beat the egg whites with a dash of salt and fold carefully under the spinach mix.
Line a cookie sheet with parchment paper and carefully coat it with the spinach mix - not too thick!
Bake for 10-12 min and carefully remove by lifting the crepes with the parchment paper in one piece or you have to start all over again we want a perfect roll.... Cover with a kitchen towl and let chill.
Wash the dill and chopp finely. Mix the cream cheese wiht lemon juice and lemon rinf, salt and pepper. Smear the cream evenly onto the crepe and then coat with thin slices of smoked salmon and roll up from the wider side!! Wrap in foil and chill. Before serving you slice in finger thick slices...
You can serve this as an starter, amuse bouch or a snack.... great for a cocktail party or a reception.... you could serve that on bread, on a little salad or on its own...
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