Preparation
- Squeeze the thawed spinach out well. Separate the eggs, mix the yolks with the spinach, salt, pepper and nutmeg and purée finely with a hand blender.
- Whisk the egg whites until stiff and carefully fold into the spinach mixture.
- Line a baking tray with baking paper, spread the mixture thinly over it and bake in an oven preheated to 200 °C for 10 to 12 minutes. Turn out onto a second sheet of baking paper and leave to cool.
- Stir the cream cheese with the dill, lemon zest and lemon juice and season with salt and pepper.
- Spread the cream over the cooled spinach sponge, lay the salmon slices on top and roll up tightly. Wrap in cling film and chill in the fridge for at least 1 hour.
- To serve, cut into slices about 2 cm thick and serve on or with bread, as you prefer.
Drink with it
Sparkling wine · excellent match
Sekt or Crémant, brut
Bubbles and acidity cut through the cream cheese and the salmon's fat and suit the lemon in the cream.
Sparkling wine, Champagne, and Prosecco: what's the difference?White wine · excellent match
Grüner Veltliner or dry Riesling
Fresh acidity and peppery spice carry the dill and lemon and keep the smoke in check.
Which wine pairs with food? A simple approach to choosingFloral gin · excellent match
Gin and tonic with cucumber, plenty of ice
Smoked salmon with dill and lemon is a classic partner for a gin and tonic: floral botanicals pick up the herbs, while tonic and ice lighten the cream cheese filling.
Gin styles: London Dry, Old Tom, Navy Strength, and moreGinjo sake · good match
Ginjo sake, well chilled
A fruity, clean sake sets a crisp counterpoint to the smoke and the fat.
Junmai, Ginjo, Daiginjo: What do these mean for sake?