Spinach Salmon Roll

Blanch the fresh spinach in a pot of salted water for about 2-3 minutes. Strain the spinach, let it cool slightly, drain well and chop into small pieces.

Separate the egg yolks from the egg whites and beat the egg whites with 1/2 tsp of salt until stiff peaks form.

In a separate bowl mix well the spinach, egg yolks, yogurt and vegetable oil.

Gently combine the egg whites with the spinach mix using a spatula. Keep the dough as airy as possible.

Gently combine the egg whites with the spinach mix using a spatula. Keep the dough as airy as possible.

Preheat the oven to 180°C. Cover the baking tray with parchment paper. Spread the mixture evenly on it. Bake for about 17 minutes (depending on your oven). The dough still needs to be soft and fluffy when removed from the oven, if it’s too dry it will crack during the rolling process.

Take the dough out of the oven, let it rest for a moment and roll it in a wet cloth or a towel (together with the parchment paper). Leave it like that until it cools down completely.

To prepare the filling, put cream cheese, cottage cheese, salt and dill in a bowl and mix them into a homogeneous cream.

After the dough has cooled down, unroll it. Spread the cheese filling over the entire surface and place the smoked salmon on top. Roll it as tightly as possible, wrap it in a cling foil and put it in the refrigerator for at least 2 hours.