Servings: 6 people
Calories: 250kcal
Cost: $15
Equipment
- Baking sheet (38 x 45 cm)
- Parchment paper
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Cling film
- Sharp knife for slicing
Ingredients
- 250 g leaf spinach (freshly steamed and chopped)
- 50 g grated cheese
- 4 medium eggs
- 100 ml milk
- 100 ml mineral water
- 100 g flour (Type 405 or all-purpose)
- to taste Salt
- to taste pepper
- to taste paprika powder
- 200 g fresh herbal cheese
- 300 g smoked salmon slices
- 2–3 tablespoons lemon juice
Instructions
- Preheat oven to 180°C (160°C fan) and line a baking sheet with parchment paper.
- Spread chopped spinach and grated cheese evenly over the baking sheet.
- In a bowl, whisk together eggs, milk, mineral water, flour, salt, pepper, and paprika until smooth.
- Pour the batter over the spinach layer and spread it evenly.
- Bake in the oven for about 15 minutes until edges are golden and center is set but soft.
- Remove from the oven and let cool completely.
- Place the cooled spinach cake onto cling film and spread herbal cheese over it, leaving a border.
- Lay smoked salmon slices on top and drizzle with lemon juice, then season lightly with salt and pepper.
- Roll the cake tightly using cling film and chill for at least 3 hours.
- Unwrap the roll and slice into 2 cm thick pieces before serving.
Notes
Use high-quality smoked salmon for the best flavor!
Don’t skip the chilling step; it ensures clean cuts.
If the batter seems too thick, add a splash more milk for a better consistency.
Store leftovers in an airtight container in the fridge for up to 3 days, or wrap tightly and freeze slices for up to 1 month.
Nutrition
Calories: 250kcal | Carbohydrates: 15g | Protein: 20g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 130mg | Sodium: 400mg | Potassium: 500mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2500IU | Vitamin C: 30mg | Calcium: 200mg | Iron: 3mg
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