Smoked Salmon and Spinach Rolls
Healthy, because
Even smarter
Nutritional values
Whether on a buffet, for breakfast or as a snack, the salmon and spinach rolls always cut a good figure! Thanks to spinach, they also score points with iron, but also with folate (folic acid). While iron is known to be important for transporting oxygen in the blood, the vitamin plays a central role in cell division and cell differentiation and is involved in blood formation.
Smoked salmon contains a lot of salt - especially those who have high blood pressure should be aware of this. It is therefore better to enjoy it only occasionally and in portions that are not too large.
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 80.2 μg | (134 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 535 mg | (13 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 212 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 eggs
- salt
- 250 milliliters milk
- 125 grams Pastry flour
- 30 grams melted butter
- 150 grams cream cheese (such as Philadelphia)
- 80 grams Baby spinach
- freshly ground peppers
- 4 tsps butter
- 250 grams Smoked salmon (in slices)
- pink peppers (for garnish)
Preparation steps
Whisk together the eggs, 2 pinches of salt, milk and flour. Add the melted butter and let the resulting batter swell for about 20 minutes. Allow the cream cheese to warm to room temperature.
In the meantime, trim the spinach, rinse, spin dry and chop coarsely. Heat 1 teaspoon butter in a large, non-stick pan and let a quarter of the batter spread uniformly therein. Sprinkle a quarter of the spinach over batter and bake on a griddle over low heat, 2-3 minutes on each side. Repeat, baking 4 crepes so the ingredients are used up. Allow crepes to cool to room temperature.
Place each crepe on a piece of plastic wrap, gently spread with the cream cheese, season with pepper and lay the smoked salmon on top. Tightly roll. Use the plastic wrap to secure rolls and chill in the refrigerator until serving. Just before serving remove the plastic wrap, cut in diagonal slices and garnish with pink pepper.
