Things are going well today! You can hardly go wrong with our delicious spinach and salmon roll. The delicious combination of creamy cream cheese, smoky salmon and fluffy dough makes connoisseurs' hearts beat faster.
Remove the hard stems of the spinach and wash and spin dry the spinach. Now heat the clarified butter in a pan, peel and chop the garlic and add it to the pan. Add the spinach and sauté over medium heat. When the spinach has wilted and softened, remove it from the pan and let it cool slightly.
Preheat the oven to 180 °C top/bottom heat and line a baking tray with baking paper.
Spread the spinach evenly on the tray. Add the grated cheese on top.
Now put the eggs in a bowl with the milk and whisk. Add the flour and stir in. Add the mineral water and stir in carefully. Now season with salt and pepper and pour evenly over the spinach and cheese mixture.
Bake on the middle rack for 14-17 minutes. The mass should be completely set. Remove from the oven and let cool on the tray.
As soon as the dough has cooled, turn it out onto cling film and carefully peel off the baking paper. Put the cream cheese on the dough and spread it evenly, then distribute the chili flakes over it.
Now add the salmon on top and distribute evenly.
Roll up the dough tightly from the long side. Use the cling film to help you do this. As soon as the roll is finished rolling up, wrap it tightly in cling film and put it in the fridge for at least 3 hours.
To serve, remove from the refrigerator and cut into slices about 2 cm thick.
