How to make
The spinach is cleaned, washed well with cold water and strained.
It is stewed in the heated olive oil, until it softens. Once it has cooled, mix it with the cooking cream, flour, nutmeg, salt, black pepper and egg yolks. Everything is blended.
Beat the egg whites with a pinch of salt very well. Add them gradually to the green mixture, by mixing carefully with a spatula.
The mixture is distributed evenly in a greased with oil pan, which is also covered with greased baking paper.
Bake in an oven heated to 360°F (180°C), with the fan on, for 15-20 minutes in the middle of the oven. It is then taken out and carefully separated from the paper.
All of the products for the stuffing, except the salmon, are blended.
Spread the finished spinach roll with the filling and spread the smoked salmon on top.
Roll it up. Refrigerate it for at least 30 minutes, wrapped in cling film.
It is then sliced and served as an appetizer.
The spinach roll with smoked salmon and cream cheese is ready.
