Salmon-Spinach Rolls
    • 300 grams of spreadable cottage cheese
    • A slice of garlic
    • 350 grams of smoked salmon fillet
    For spinach omelet:
    • A package of spinach
    • 2 slices of garlic
    • A tablespoon of butter
    • 4 eggs
    • Grounded black pepper
    • Salt
  1. Fry the spinach in butter, add garlic and spices. Put the spinach into a bowl and leave to cool off.
  2. Add egg yolk to the spinach. The whites of eggs should be whisked with some salt and carefully mixed in with the spinach-yolk mass.
  3. Heat the oven to 190 C. Pour the mass into a baking tin and cook for about 15 minutes. Take the omelet out and leave it to cool off.
  4. Mix spreadable cheese with garlic. Spread this mass on the omelet. Add salmon fillet slices on top.Start making rolls. Get some food grade stretch film and cover the rolls with it. Put everything in a fridge and leave it for about 2 hours. Finally, take it out and cut into slices. Enjoy!

Mantas

looks good
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