| spinach layer |
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. |
| 30g butter |
|
|
Cook over moderate heat 1 minute |
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. |
| 1/2 cup spring onions |
chopped |
| 1 tablespoon fresh dill |
chopped |
| 2 packets frozen spinach |
thaw, squeeze out excess moisture |
|
Add, heat through |
| nutmeg and pepper |
|
Season |
| 6 eggs |
beat |
|
Stir in |
| 1 tablespoon cornflour |
blend |
| 1 tablespoon lime juice |
| 1/4 cup parmesan |
grated |
| filling |
| 1/4 cup spring onions |
chopped |
Process 30 seconds or until smooth, using pulse action |
| 1 teaspoon fresh dill |
chopped |
| 1 tablespoon lime juice |
|
| 1 tablespoon horseradish |
|
| 250g neufchatel cheese |
|
| 200g sliced smoked salmon |
|