Smoked Salmon Roll
For years smoked salmon roll was as much part of our New Year traditions as fireworks and kransekage. And it is still great party food whether it is served as a nibble or as a seafood antipasto.
Smoked salmon and cream cheese make a heavenly match, and they even look divine when rolled in a spinach pancake. And looks are important when preparing party food. Added to this a smoked salmon roll is extremely easy to prepare in advance and line up on a buffet along with eg. prawn salad and salmon rillette.
For the pancake
300 chopped frozen spinach
2 tbsp flour
Salt, pepper, grated nutmeg
For the filling
200 g cream cheese
100 g smoked salmon
2 tbsp milk
1 red pepper
Grated lemon zest
Fresh dill, salt and pepper
Slowly heat up the spinach in a casserole
Separate egg yolks from egg whites, and beat the whites until stiff and fluffy.
Whisk egg yolks with salt, pepper, nutmeg and flour.
Gradually stir in the defrosted spinach.
Fold the egg whites into the spinach and egg yolks to make a light batter.
Spread the batter in a large square on a sheet of parchment paper.
Bake 10 minutes at 180 C /350 F until the pancake feels firm but elastic.
Prepare the cream cheese filling, while the pancake is in the oven.
Soften the cream cheese with a fork and add milk to make it a little thinner.
Chop smoked salmon, dill and red pepper and incorporate it in the cream cheese along with grated lemon zest.
Remove the parchment paper from the baking tray, while the spinach pancake is still hot.
Spread cream cheese and smoked salmon filling over the spinach pancake.
Use the parchment paper to roll the spinach pancake like a Swiss roll.
Leave the smoked salmon roll in the fridge for up to 24 hours.
Slice the smoked salmon roll and serve with a tossed salad and crème fraiche dressing.