Spinach roll with lightly salted salmon

Another variation on the theme of a fish roll, but this dish can be safely served at the festive table, since in the context of the roll will look like a work of art.

You need to prepare:

  • 200 grams of lightly salted salmon;
  • four eggs;
  • 180 grams of butter;
  • half a lemon;
  • 150 grams of spinach;
  • salt.

First you need to make the spinach dough. To do this, separate the whites from the yolks. Using a blender, turn the yolks together with clean spinach into a homogeneous mass without lumps.

Beat the proteins with the addition of salt with a mixer until thick so that protein peaks are formed. Gently combine with chopped spinach and stir.

Pour the dough into a prepared form with parchment and smooth so that the thickness is no more than a centimeter. Send to an oven preheated to one hundred and eighty degrees for no more than 7-10 minutes. After taking it out of the oven, let it cool.

Put layers of curd cheese, thinly sliced ​​salmon on the chilled dough and sprinkle with lemon juice on top. Roll the roll and wrap with cling film. Send to cool for three hours in the refrigerator. Cut the roll into portions and serve.