Salmon Roll with Spinach and Basil

Ingredients

Spinach 50g

Fresh Basil 20g

Eggs 3

Dill 1 tbsp

Cream Cheese 250g

Lemon 1

Capers 3 tbsp

Smoked Salmon 250g

Salt to taste

Pepper to taste

Preheat the oven to 175°C. Place the spinach in a saucepan and cover with a small amount of water, cover, and bring to a boil. Cook for another 2 minutes in boiling water, drain, and transfer to a bowl of ice water. Squeeze the spinach dry.

Whisk the spinach with basil leaves, egg yolks, salt, and pepper until smooth. Whisk the egg whites until stiff peaks form and fold into the mixture. Spread this mixture evenly on a baking sheet lined with parchment paper (grease the top with butter as well). Bake for about 15 minutes. Transfer the baked sheet to a cutting board and let cool completely.

For the filling, combine cream cheese, dill, lemon zest, and juice. Season with salt and pepper to taste.

Place the baked sheet on a piece of plastic wrap. Spread the filling evenly, leaving a border of about 1 cm.

Sprinkle with capers, additional dill, and ground black pepper. Place the sliced salmon on top of the filling. Seal the roll with plastic wrap. Twist the edges to prevent the roll from falling apart. Refrigerate for at least a couple of hours, preferably overnight.

Enjoy!