Spinach roulade with cheese filling, salmon and tomatoes

A wonderfully decorative four-colour savoury roll made from baked spinach pastry, slices of smoked salmon, tomatoes and a filling of melted cheese and spreadable butter. It looks great sliced on the buffet table!

Ingredients:

For the roll dough: 450 g of frozen chopped spinach 120 g coarse flour 3 pcs

td>eggs 1 pc garlic cloves pinch of salt For filling: 200 g (cup) spreadable butter 160 g of processed cheese Other: 1 pack of smoked salmon slices several tomatoes baking paper foil or food wrap to wrap the roll

Procedure:

1. Beat the eggs carefully, separate the whites from the yolks, whip the whites into a stiff snow
2. Add the egg yolks to the bowl with the spinach, the crushed garlic and the snow from the beaten egg whites mixed with flour, mix everything together
4. Pour the prepared batter on a baking tray lined with baking paper and spread it evenly
5. Bake in a preheated oven at 180 °C for 10 to 15 minutes, depending on the type of oven
6. Roll the dough while it is still warm, preferably with a clean cloth, into a roulade shape, let it cool, then carefully unroll it
7. Spread the slice of dough with spreadable butter mixed with melted cheese, lay the salmon slices almost to the edges, and place the sliced tomatoes on the edge of the roulade, which will be the centre when it is tangled
8. Roll up the dough carefully into a roll, wrap in foil or cling film and put in the fridge to set
9. Serve the finished roll cut into neat slices with the bread or as part of a buffet, where this roll looks really amazing!

salmon and tomatoes