Egg roll with salmon and spinach
4 servings
55 minutes
Egg roll with salmon and spinach is a refined dish of Mediterranean cuisine that combines the tenderness of an omelet, the richness of cream cheese, and the delicacy of lightly salted salmon. This roll emerged as a variation on traditional appetizers where eggs and fish play key roles but stands out with its airy texture thanks to whipped egg whites. The flavor is balanced: spinach adds a light freshness, cheese provides creamy softness, and mustard gives a spicy note. Perfect for breakfasts or festive buffets, it can be served as a standalone dish or as an elegant appetizer. The roll keeps well when chilled, and its aesthetic appearance makes it a decoration for any table.
1
Place frozen spinach in a small bowl and let it thaw. Then transfer to a strainer, gently squeeze, and chop finely. Preheat the oven to 190 degrees.
- Frozen spinach: 350 g
2
Separate the yolks from the whites, mix with spinach and grated cheese. Add salt and pepper. Whip the egg whites with a pinch of salt until stiff peaks form and fold into the yolk-spinach mixture.
- Chicken egg: 8 pieces
- Grated cheese: 100 g
- Salt: pinch
- Ground black pepper: pinch
3
Line a baking tray with parchment paper and pour in the prepared mixture. Bake for about 15 minutes. Allow the thin omelet to cool and carefully detach it from the paper.
4
Mix cottage cheese with mustard, add a little salt and pepper, and spread it over the omelet. Slice the fish and place it on top. Roll it up, wrap in foil, and refrigerate for 30 minutes.
- Cottage cheese: 200 g
- Mustard: 1 tablespoon
- Salt: pinch
- Ground black pepper: pinch
- Lightly salted salmon: 200 g