Norwegian Salmon Rolls with Spinach
4 servings
30 minutes
Norwegian salmon rolls with spinach are an exquisite dish that embodies the essence of Norwegian gastronomy, known for its love of fresh seafood and delicate, natural flavors. Tender salmon raised in the cold waters of the North Atlantic harmoniously pairs with spinach, creating a balance between the richness of the fish and the lightness of the greens. The mousse made from salmon and cream adds an airy texture to the dish, making it perfect for a festive dinner or a light snack. Prepared by braising, the rolls retain all the juiciness of the ingredients, while fresh vegetables and lemon used for garnish add brightness and zesty notes. This dish not only pleases the eye but also delights with its depth of flavor, reflecting Scandinavian culinary sophistication.
1
Blanch the spinach and place it on ice. On a sheet of food film (15 x 20 cm), lay thin slices of salmon and cover with spinach leaves.
- Spinach: 1 bunch
- Norwegian salmon fillet: 500 g
- Spinach: 1 bunch
2
For the mousse: blend salmon fillet, cream, and egg until a paste-like consistency. Spread the mousse on spinach.
- Norwegian salmon fillet: 500 g
- Double cream 40% fat: 50 ml
- Chicken egg: 1 piece
- Spinach: 1 bunch
3
Roll up the rolls, tie the edges of the film, and simmer at a very low boil. Place on a tray, cool, and cut.
4
Before serving the dish, garnish with lettuce leaves, herbs, lemon, and vegetables.
