Preparation
- Squeeze the thawed spinach well and chop it finely. Whisk the eggs until frothy and mix with the spinach, grated cheese, salt and pepper.
- Line a baking tray with baking paper, sprinkle the Parmesan evenly over it and spread the spinach and egg mixture smoothly on top.
- Bake in an oven preheated to 200 °C for about 10 minutes, then leave to cool completely.
- Turn the sheet out onto a fresh piece of baking paper and peel off the old paper so the spinach side faces up. Spread with the cream cheese, lay the salmon on top and drizzle with lemon juice.
- Roll up tightly from the short side, wrap in cling film and chill in the fridge for at least 6 hours.
- Cut into slices to serve; as a starter allow 2 to 3 slices per person. Baguette and, if you like, creamed horseradish go well with it.
Drink with it
Sparkling wine · excellent match
Sekt or Crémant brut
Bubbles and acidity cut through the cream cheese and egg sheet, and the yeasty notes balance the smokiness of the salmon.
Sparkling wine, Champagne, and Prosecco: what's the difference?White wine · excellent match
Dry Riesling or Grüner Veltliner
Fresh acidity answers the lemon juice and keeps smoked salmon and cream cheese lively.
Which wine pairs with food? A simple approach to choosingVodka · excellent match
Vodka, ice cold and neat in a small glass
Ice-cold vodka with smoked salmon is a classic: the clean, cold sip cuts the fat of salmon and cream cheese and lets smoke and lemon shine.
What Is Vodka? Raw Materials, Flavor, and CocktailsGinjo sake · good match
Ginjo, well chilled
Delicate fruit and soft umami accompany salmon and cream cheese without overpowering the mild slices.
Junmai, Ginjo, Daiginjo: What do these mean for sake?