Arrange the smokedsalmon slices on the cling film, slightly overlapping each slice. Roll the salmon in cling film as tightly as possible into a shape of a log and tie both ends of the cling film to seal it airtight
Usually, I mash eggs with a fork but I wanted the lox to be in tiny pieces so I used the machine. Really, it was the smokedsalmon blended into the egg yolks that did it
Last year I was selected to be one of the ShortcutEggsperts with British Lion Eggs, and was delighted to continue being part of the panel for this year
Long time ago I had posted a review regarding a pizza parlour in Brisbane, Australia and that pizza was unforgettable as it was really good especially the Chicken and Spinach pizza that why today I am trying to recreate it at my own home with some adjustments to even make it even better
That, combined with the buttery softness of the potatoes, the creaminess of the eggs and the delicate, slightly chewy texture of the salmon will take you straight to a place you’ll never want to return from
Tip the spinach into a colander and squeeze as much moisture as possible. Put a piece of baking paper bigger than the roulade over a work surface and sprinkle evenly with grated parmesan cheese
Top with mozzerella & parmesan cheeses, followed by the red onion. (after many tests I prefer the hot smoked fillets instead of the lox style "soft" salmon which can be mushy and strong tasting)
Divide the filling among each piece of salmon. Preheat oven to 425 degrees and spray a baking sheet with vegetable spray. Heat the oil in a skillet and add the onion, let cook until just starting to soften, add the spinach, garlic, basil and oregano and cook for another 2 minutes. Make a horizontal slit through the side of the salmon going about 2 inches across creating a pocket, leaving room at both edges. Next, in a small bowl combine the bread crumbs, parmesan and oil and sprinkle overtop of the 4 salmon fillets. Bake for 10-15 minutes or until the salmon flakes with a fork. 1/3 cup spinach, chopped and cooked. 4 pieces salmon fillets
The recipe also works beautifully withsmoked trout. Give me a beautiful handmade artisan dip and I’m yours, but I find the commercial ones usually loaded with more ingredients than they should contain
My number one item to eat every time I went besides all the wonderful side dishes they make was this beautiful, smokey, salmon spread, served with a side of toasted pita bread
Comments
Log in or Register to write a comment.