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Spinat Lachrolle mit SALDORO Kristallsalz

Spinach-Salmon-Roll

Prep Time:

5 Minutes

Cook Time:

30 Minutes

Cooling Time:

30 Minutes + 1 Hour

Servings:

2-4

Ingredients

For the dough:

  • 5 eggs
  • 50 g ground almonds
  • 50 g grated mozzarella
  • 100 g fresh spinach leaves (or frozen)
  • pinch of SALDORO Crystal Salt

 

For the filling:

  • 200 g cream cheese
  • 1 tsp. horseradish
  • 3 to 4 tsp. lemon juice
  • 1 box of cress (alternatively chives)
  • 200 g smoked salmon
  • 1 tsp. SALDORO Crystal Salt

Instructions

  1. Put eggs, spinach, mozzarella and almonds in a blender and puree them together.
  2. Put baking paper on a baking tray, brush with a little oil and pour the spinach mixture on top. Bake in a preheated oven at 200°C for 12 to 13 minutes.
  3. Slightly moisten a tea towel and placethe dough onto it. Make the dough into a roll and let it cool in this form for 30 minutes. Once cooled, roll up again.
  4. Mix cream cheese with lemon juice, salt, horseradish and cress and spread on the dough. Place the smoked salmon in a single layer on top of the cream cheese and roll up tightly. Wrap in plastic wrap and refrigerate for at least 1 hour. Then cut into slices with a sharp knife and serve. It can be served with a fresh salad.

 

Tip: The salmon roll can be prepared one day in advance. Chives are also suitable instead of cress.

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Our recommendation:

SALDORO® Crystal Salt in folding box 500g

The SALDORO Crystal Salt is a high-quality evaporated table salt that comes from the salt deposits of Northern Germany. It is 100% smooth flowing and characterised by its consistent quality. This makes the SALDORO Crystal Salt (with iodine) ideal for daily cooking.

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