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spinach layer |
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Cut spinach base into three strips. Place one strip on board. Spread with, top with one third of salmon. Spread second strip with a thin layer of filling. Place cheese-side down on salmon. Repeat with next layer. Decorate with rolled salmon slices. Cut into 2cm slices to serve. |
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30g butter |
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Cook over moderate heat 1 minute |
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Pour into swiss roll tin lined with baking paper. Bake 7 minutes in a moderate oven, or until firm to the touch. Turn onto damp tea-towel sprinkled with cheese. Cover with a cloth and leave to cool. |
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1/2 cup spring onions |
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chopped |
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1 tablespoon fresh dill |
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chopped |
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2 packets frozen spinach |
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thaw, squeeze out excess moisture |
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Add, heat through |
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nutmeg and pepper |
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Season |
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6 eggs |
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beat |
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Stir in |
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1 tablespoon cornflour |
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blend |
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1 tablespoon lime juice |
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1/4 cup parmesan |
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grated |
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filling |
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1/4 cup spring onions |
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chopped |
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Process 30 seconds or until smooth, using pulse action |
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1 teaspoon fresh dill |
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chopped |
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1 tablespoon lime juice |
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1 tablespoon horseradish |
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250g neufchatel cheese |
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200g sliced smoked salmon |
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