- Fresh Spinach - 150 Grams
- Eggs - 2 pieces
- Dill - 2 items. spoons
- Flour - 2 Art. spoons
- Black pepper freshly ground - - To taste
- Vegetable oil - 1 st. a spoon
- Frozen cream cheese - 80 Grams
- Sour cream - 2 items. spoons
- Gelatin - 1 teaspoon
- Lemon juice - 2 items. spoons
- Water - 3 items. spoons
- Red fish salted (salmon or trout) - 150 Grams
Ingredients. Mix the water, lemon juice and gelatin. Separate yolks from proteins. Whisk the whisk to a consistency of strong foam. Separately to homogeneity, we grind yolks, eggs, spinach, dill, flour and black pepper in a blender. In the resulting green mass, gently weave whipped whites. Now take a baking sheet, cover it with parchment paper, lightly sprinkle the paper with oil. Evenly, a thin layer of paper on our spinach mass. Bake 5 minutes at 160 degrees - in fact, we need to make the ingredients of the dough a little grab. After 5 minutes, the resulting soft cake is taken from the oven and allowed to cool to room temperature. Stir in a bowl of cream cheese, sour cream and gelatin mixture. Dough evenly grease the layer of cheese filling from the previous step. Evenly lay out small pieces of salmon. We wrap it with foil in a roll. Roll the roll to the refrigerator for a couple of hours. Then it remains to get the roll from the refrigerator, remove it from the foil and cut into small pieces. Done. Bon Appetit! :)
Servings: 6-9