Spinach Roll with Smoked Salmon and Cream Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,458 cal. | (165 %) | ||
| Protein | 172 g | (176 %) | ||
| Fat | 252 g | (217 %) | ||
| Carbohydrates | 126 g | (84 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.8 g | (49 %) |
| Vitamin A | 7 mg | (875 %) | ||
| Vitamin D | 21.6 μg | (108 %) | ||
| Vitamin E | 23.4 mg | (195 %) | ||
| Vitamin K | 1,936.7 μg | (3,228 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 4.4 mg | (400 %) | ||
| Niacin | 54.7 mg | (456 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 1,203 μg | (401 %) | ||
| Pantothenic acid | 9.4 mg | (157 %) | ||
| Biotin | 145.3 μg | (323 %) | ||
| Vitamin B₁₂ | 16.5 μg | (550 %) | ||
| Vitamin C | 260 mg | (274 %) | ||
| Potassium | 4,974 mg | (124 %) | ||
| Calcium | 1,444 mg | (144 %) | ||
| Magnesium | 485 mg | (162 %) | ||
| Iron | 28.1 mg | (187 %) | ||
| Iodine | 145 μg | (73 %) | ||
| Zinc | 12.4 mg | (155 %) | ||
| Saturated fatty acids | 133.9 g | |||
| Uric acid | 337 mg | |||
| Cholesterol | 1,945 mg | |||
| Complete sugar | 33 g |
Ingredients
- For the spinach roulade
- 500 grams Spinach
- salt
- 2 stale White rolls
- 1 Tbsp breadcrumbs
- 3 Tbsps Pastry flour
- 6 eggs
- salt
- freshly ground peppers
- Nutmeg
- For the filling
- 4 sheets gelatin
- 200 grams Smoked salmon (At a time)
- 400 grams cream cheese
- 100 grams Yogurt (0.1% fat)
- 3 Tbsps freshly chopped Fresh herbs (such as chives, dill, parsley)
- salt
- white peppers
- 200 milliliters Whipped cream
Preparation steps
For the spinach roulade: Preheat the oven to 200°C (approximately 390°F) convection. Line a baking sheet with parchment paper.
Rinse and clean the spinach and blanch in a pot of boiling salted water for a few seconds. Drain, rinse under cold water, squeeze dry, chop finely and transfer to a bowl. Soak the bread in water. Squeeze the bread well and add to the spinach. Separate the eggs. Add the bread crumbs, flour and egg yolks to the spinach mixture and season with salt, pepper and nutmeg. Beat the egg whites until stiff and fold into the spinach mixture. Spread the mixture evenly on the baking sheet and bake until the top springs back when lightly touched, about 20 minutes. Remove from the oven, loosen the sides and invert onto a kitchen towel. Peel off the parchment paper, roll up the roulade using the cloth and let cool.
For the filling: Soak the gelatin in cold water. Cut the salmon into strips. In a bowl, beat the cream cheese, yogurt and herbs until smooth. Season with salt and pepper. Heat the gelatin in a small saucepan until dissolved and stir into the cream cheese mixture. Beat the cream until stiff and fold into the cream cheese mixture.
Carefully unroll the roulade and spread the cream cheese mixture over. Place salmon strips on one long side and roll up as tightly as possible. Refrigerate at least 3 hours and serve sliced.
