Spinach roll with redfish: perfect appetizer for the holidays
Instead of boring sandwiches with redfish, you can make a whole roll with this product. Spinach is perfect for the base. Make a pancake out of it and wrap the filling. It will be very tasty and aesthetically pleasing.
The idea of making an appetizer spinach roll was published on the Instagram page of food blogger Valeria Velihura (yummy.lera). The base does not fall apart and is perfectly wrapped in a roll.
Spinach roll with redfish
Source: Screenshot of a post on food blogger Valeria Velihura's Instagram page
Ingredients:
- 150 g fresh spinach
- 3 eggs
- a pinch of salt
- 50 g of flour
- 175 g of cream cheese
- 200 g of lightly salted salmon
Method of preparation:
Adding eggs to spinach
Source: Screenshot of a post on food blogger Valeria Velihura's Instagram page
1. Pour boiling water over spinach and drain for a minute. Let cool, add egg yolks and beat with a blender until smooth. Add sifted flour and mix.
Beating spinach
Source: Screenshot of a post on food blogger Valeria Velihura's Instagram page
2. Beat whites with salt with a mixer until peaky and add to the batter in three stages (gently mixing from the bottom up with a spatula).
Mixing spinach mass with whites
Source: Screenshot of a post on food blogger Valeria Velihura's Instagram page
3. Pour onto a baking sheet with parchment and bake in a preheated 180 degree oven for 10 minutes.
Baking spinack pancake
Source: Screenshot of a post on food blogger Valeria Velihura's Instagram page
4. After cooling, cover with a layer of cream cheese and a layer of salmon.
Putting cheese and fish on the pancake
Source: Screenshot of a post on food blogger Valeria Velihura's Instagram page
5. Wrap tightly in a roll.
Rolling the pancake
Source: Screenshot of a post on food blogger Valeria Velihura's Instagram page
6. Wrap in cling film and refrigerate for several hours or overnight.
Ready-made dish
Source: Screenshot of a post on food blogger Valeria Velihura's Instagram page
You can also find recipes on OBOZ.UA:
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