10-12 servings; 15 min preparation; 12 h waiting; 25 min cooking.
The recipe today is suitable for any dinner party. It’s a healthy combination of classic flavors and the end result is incredibly delicious. Make it in advance, pull it out of the fridge just before your guests arrive and you will wow them.
If you have some left over rolls, wrap it a whole wheat tortilla and take it to work. Besides an eye-catcher for your dinner party, it will make the perfect lunch-to-go.
If you want to use normal creme cheese for this recipe, it’s totally fine. Since “Healthy” is my middle name, I always choose for fewer calories or a healthier version. Depending on the kind you have in the store, ricotta normally contains the half of the calories and 1/3 of the amount of fat of regular creme cheese. It sounds pretty good to me.
for the “sponge”:
- 400 g spinach, frozen
- 3 eggs, beaten
- 1/2 tsp ground coriander
- 1/2 tsp white pepper
- 1/2 tsp salt
for the filling:
- 150 g ricotta
- 200 g smoked salmon
- 20 g fresh dill, minced
- 50 g pine nuts
Preheat the oven to 160 degrees C/320 degrees F.
Defrost the spinach in the microwaves. Mix with the beaten eggs. Add the seasonings.
Cover a baking tray with parchment paper. Spread the batter in a thin squared layer. It should not be more than 0.5 cm thick. Make sure that it’s even. Bake in the preheated oven for 25 min. Set side to cool.
Place the “sponge” on a clean foil sheet. Spread the ricotta on top. Make sure that it’s evenly covered.
Mince the dill very fine. Spread the dill on top of the ricotta. Spread the pine nuts evenly on top. Season with a little bit of salt and pepper.
Roll the “sponge” tight. Be careful not to make any holes in it. Wrap it in a clean foil sheet and set in the fridge overnight.
Cut the roulade in thick slices. Enjoy!