Salmon roulade - Get Hooked's recipe, perfect as an appetizer.

Ingredients for salmon roulade with spinach: 

2 eggs, divided into whites and yolks

200 grams of thawed spinach

½ dl. cream 18% (alternatively, milk can be used)

100 g. natural or cream cheese

1 tbsp. lime or lemon juice

200 g. smoked salmon

Fresh dill (alternatively, freshly chopped basil can be used)

Salt and black pepper, freshly ground as needed

Spinach crust

1. Preheat the oven to 180 degrees. 
2. Place the thawed spinach in a sieve and squeeze out as much liquid as possible. 
3. Place the egg yolks in a bowl and add the cream, salt, pepper and chopped spinach. Chop the spinach finely by hand before adding or use a hand blender.
4. In a new bowl, whisk the egg whites until fluffy and stiff. Gently fold into the spinach mixture.
5. Pour the batter onto a baking tray lined with baking paper and spread it out evenly.
6. Bake the spinach base in the preheated oven for about 20 minutes until the surface is lightly golden and firm. Remove and leave to cool.

The filling

1. Mix the cream cheese, dill, salt, pepper and lemon juice together and spread on the cooled spinach base.               
2. Leave about 5 cm of the long side of the spinach base unfilled.                                           
3. Spread the salmon slices on top, sprinkle with the other half of the dill - save some for garnish.
4. Roll up the salmon roulade so that it is sealed with the edge without filling.
5. Refrigerate for at least one hour before serving.
6. Cut approx. 2 cm thick slices with a sharp knife. Place the salmon roulade in the freezer for about 30 minutes before slicing to make it easier to cut.
7. Serve on a bed of lettuce, sprinkle with fresh dill and grated lemon zest.

Salmon roulade with spinach is easy to make and can be prepared a day in advance, simply cut and serve when ready to eat. Salmon roulade can be served on its own, but it can also be part of a tapas dish or similar.