Spinach and Salmon Roulades
Nutritional values
(Percentage of daily recommendation)
| Calorie | 631 cal. | (30 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 322.8 μg | (538 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 203 μg | (68 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 24.8 μg | (55 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 837 mg | (21 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 25.6 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 338 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 500 grams Spinach
- salt
- 2 White rolls
- 6 eggs
- 1 Tbsp breadcrumbs
- 3 Tbsps Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- For the filling
- 4 sheets gelatin
- 500 grams cream cheese
- 100 grams Yogurt (0.1% fat)
- salt
- white peppers
- 200 milliliters Whipped cream
- 200 grams Smoked salmon (sliced)
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.
For the dough: Rinse spinach and blanch in salted water. Remove, drain, rinse with cold water, squeeze well and mince. Soak bread in water. Squeeze bread well and add to spinach in a bowl. Separate eggs. Add bread crumbs, flour and egg yolks to spinach mixture and season with salt, pepper and nutmeg. Beat egg whites until stiff and fold into dough. Spread dough on a baking sheet and bake for about 15 minutes. Remove and release onto a sheet of parchment paper. Use parchment to roll up dough, then let cool.
For the filling: Soak gelatine in cold water. Beat cream cheese and yogurt until smooth. Season with salt and pepper. Dissolve gelatin in a small saucepan over low heat, stir in 1-2 tablespoons of cream cheese mixture, then fold gelatine into cream cheese mixture. Beat cream until stiff and fold into filling mixture.
Carefully unwrap dough and spread cream onto dough. Top with salmon and roll up again, as compact as possible. Chill for at least 3 hours. Slice and serve.
