- Spinach 250g
- Eggs 6
- Parmigiano cheese 50g
- Salt 1 teaspoon
- 10/12 basil leaves
- Flour 1 tbsp
- Mascarpone cheese or cream cheese 350g
- Salmon 250g
To make your spinach roulade with salmon and cheese proceed first to prepare the spinach.
If fresh, cook them quickly in a pan with a drizzle of oil and a pinch of salt, cook them until the water has dried.
Tip the spinach into a food processor and add the eggs, basil, salt, parmigiano cheese and the flour. Blend until really finely chopped and well mixed.
Prepare a square baking tray covering it with parchment paper.
Level the surface if necessary and bake the spinach mixture in a preheated static oven at 180 ° for 20 minutes. Once ready, remove it from the pan still attached to the parchment paper and let it cool but cover it with the cling film: in this way it will not dry out but will remain elastic for rolling. When is cool remove the cling film and fill the roulade with cream cheese, salt and pepper, chives and salmon.
Roll up the roulade from the shortest end, pushing it away from you while rolling to make a tight swirl. Trim the ends and put in the fridge for 1 hour.
Slice and serve! ENJOY!