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Spinach Salmon Rolls - GF

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Course: Appetizer, Snack
Servings: 4

Ingredients

  • 3.5 cups fresh spinach
  • 3 eggs
  • ½ cup all-purpose gluten free flour
  • ¼ tsp salt
  • 8 oz cream cheese
  • 3 tbsp sour cream
  • 1 tbsp milk
  • 1 tbsp lemon juice
  • 8 oz smocked salmon

Instructions

  • Preheat oven to 350°F and line 12x16 inch baking sheet with partment paper.
  • Combine spinach, egg yolks, salt and blen with immersion blender or in a food processor until everything is fully mixed.
  • Add all-purpose gluten free flour to the spinach mixture and mix until combines.
  • In a separate bowl beat on a high speed 3 egg whites until stiff peaks, about 2 minutes.
  • Add aout ⅓ of egg whites to the spinach mixture and refully fold it in. Then add the rest of egg whites and fold them in with spatula. Do not overmix.
  • Spread the mixture evenly on the sheet, about ½ inch thick and bake for 10 minutes.
  • Combine cream cheese, sour cream, milk and lemon juice.
  • Once the sponge is done abking, take is out of the oven and let it cool completely. Once it is cooled, use a cutting board to flip it and carefully remove partchment paper, then flip it back.
  • Spread the cream cheese mixture on the top of the sponge. Next, layer thin slices of smocked salmon. Leave about 1 inch from the bottom of the horizontal side without salmon, to make sure the roll holds its shape better.
  • Start rolling the sponge from the top of the horizontal side, then wrap it in the cling wrap an leave it in the fridge for at least 2 hours.
  • When ready to serve, take is out of the fridge and cut the roll into 1 inch slices.

Notes

I use Cup4Cup all-purpose gluten free flour, which works perfectly in this recipe every time. If you are not on gluten free diet, you can substitute it with wheat all-purpose flour.