On this week's menu, we have a spinach roll with salmon trout, and it also includes cheese and eggs. It's perfect to eat as a snack or as an appetizer.
I could have used smoked salmon, but to stay on the local side, I used a Luxembourg salmon trout.
- 125 g spinach
- 4 eggs
- Salmon trout (6 slices)
- 150 - 200 g herb cream cheese
- salt and pepper
- Parmesan cheese, grated
- a little lemon juice
Beat the eggs until they become frothy. Mix spinach, salt, pepper, 50 g cheese with egg mixture.
Line a baking sheet with parchment paper and sprinkle with parmesan cheese, then spread the egg mixture on top. Bake for 10 minutes at 200°C, let cool, flip so that the filling is on the cheese side. Spread with fresh herb cheese, spread trout on top and drizzle with lemon juice. Roll up tightly, wrap in cling film and chill for at least 6 hours. Then cut into slices of any thickness and serve.