Spinach rolls steal the show: A fresh twist on NYE snacks
After the indulgence of traditional holidays, it's time for a lighter New Year's Eve menu. Save the bigos for later and, instead of roasts and pâtés, opt for a light spinach roll. It's a good idea to start preparing early, as this snack tastes best after resting in the refrigerator for several hours. This allows the green dough and creamy filling with toppings to meld into a cohesive whole.
The spinach roll is best complemented with Philadelphia-style cream cheese. To ensure it's not bland, use bold toppings. A winning combination is a set with smoked salmon and sun-dried tomatoes. If you're in the mood for a vegetarian version, try preparing carrot "not-salmon" in soy sauce. For a meat variation, Parma ham is an excellent choice.
Other ideas for savoury rolls
A roll as a chilled snack is a fantastic option for any gathering. Aside from the salmon version, you can experiment with a variety of fillings. A popular choice is a roll with rocket and prosciutto. Add rocket, sun-dried tomatoes, and thin slices of Italian ham to the creamy cheese.
For those who appreciate intense flavours, a combination of cottage cheese with gorgonzola and walnuts paired with chicory and figs is ideal. A spinach roll can also be made in a vegan version, using hummus and grilled vegetables for both visual appeal and bold taste.
Spinach roll with vegan "salmon" from carrots
To make a vegan version of the spinach roll, consider the recipe for carrot "salmon." The key ingredient in this dish is a marinade made with soy sauce and pressed nori seaweed, which gives the carrots a characteristic fishy taste.
Steam long, thin slices of carrot and then marinate in soy sauce with nori for several hours. You can place this prepared "fish" in the roll along with vegan cream cheese and sun-dried tomatoes. It’s also delicious with the addition of avocado.
How to make a spinach roll?
You can use fresh or frozen spinach leaves for the green roll's dough. It's worth sautéeing them both with butter and garlic. The chopped spinach doesn't need blending.
Ingredients for spinach dough:
- 200g spinach,
- 2 tablespoons butter,
- 2 cloves of garlic,
- 3 eggs,
- 3 tablespoons flour,
- a pinch of salt,
- a pinch of pepper,
- a tablespoon of olive oil.
Toppings:
- 200g Philadelphia-type cream cheese,
- 200g sliced smoked salmon,
- 85g sun-dried tomatoes drained from oil.
Preparation:
- Melt the butter in a pan, add finely chopped garlic and then the spinach. Heat until the leaves wilt and the water evaporates.
- Remove from the pan and blend into a uniform mass. Set aside to cool.
- When the spinach has cooled, separate the egg whites from the yolks. Mix the yolks with the spinach, a pinch of salt, and pepper. Beat the whites into stiff peaks with a pinch of salt.
- Gently fold the spinach mixture into the beaten egg whites.
- Transfer the entire mixture to a large rectangular pan lined with baking paper. Grease the paper beforehand with olive oil. Spread the mixture with a spoon and even out its surface.
- Place it in an oven preheated to 180°C for 10-15 minutes. After baking, set it aside to cool.
- Spread with cream cheese and add toppings, gradually rolling it from the baking paper.
