Heat the oven to 175 degrees. Place the spinach in a saucepan and add a little water, cover and bring to a boil. Cook for another 2 minutes in boiling water, drain and transfer the spinach to a bowl of ice water. Squeeze the spinach dry. It will not work completely dry, so try to squeeze very well.
Whisk the spinach with basil leaves, yolks, salt and pepper until smooth in a blender.
Beat the whites until firm peaks, gently add them to the mass with the yolks. I carefully introduced the mass with the yolks into the white. This must be done very carefully so that the proteins do not settle.

Spread this mixture evenly over a baking sheet lined with baking paper. Bake for about 15 minutes to set. Transfer the baked leaf to a cutting board and immediately brush the surface of the roll with butter with a brush (melt 1 incomplete tablespoon of butter in the microwave) and let cool completely.

You need to lubricate the entire surface and quickly, because the roll dries very quickly, and the oil does not allow it to dry out. The recipe suggested greasing with oil before putting it in the oven, but that would be impossible!

For the filling, combine cream cheese, 1 tablespoon dill, zest and lemon juice. (The recipe contained the juice of 1 lemon, but I thought that there would be a lot of it and did not go wrong). Season with salt and pepper to taste.
Place the baked leaf on a piece of cling film. Apply the filling evenly, leaving the side about 1 cm. Sprinkle with capers, another 1 tbsp. chopped dill and ground black pepper. Place the sliced ​​salmon on top of the filling.

Smoke the roll with cling film. Twist the edges to prevent the roll from falling apart.

Put it in the refrigerator for at least a couple of hours, I left it overnight.
I have stripes on the roll, because baked on a wire rack. I liked these strips, as if the cut points of the piece are outlined.

- looks very impressive on the festive table. I prepared such a roll for the first time for the New Year, everyone liked it. To-day I repeated it for my son's birthday.

The description is quite long, but in fact such a roll is prepared very quickly.

Spinach can be either fresh or frozen. Since I cooked both times in the winter - I had frozen spinach. You will need about 0.5 packaging - 200-250 grams. Put the spinach in a sieve and defrost it.

If the spinach is not chopped (I got frozen spinach in different forms), then chop it in a blender.

Divide the eggs into whites and yolks.

Add yolks, extra salt, pepper, garlic and flour to the spinach. To mix everything.

Beat the whites until firm peaks.

In several stages, carefully mix the proteins into the spinach mixture, stirring from bottom to top.

Line a baking sheet with baking paper. Put the mixture on a baking sheet. I have a baking sheet size 35x25 cm.

Bake in the oven at a temperature of about 180 grams for about 10 minutes. You cannot keep it for a long time - the biscuit will dry out and will break when folded.

Turn the finished biscuit onto a sheet of baking paper and leave to cool.

For spreading, I use curd cheese with herbs (or greens can be added to simple curd cheese) and "dilute" it a little with mayonnaise to make it easier to spread.

Remove the baking paper from the cooled biscuit. Spread with curd cheese, stepping back slightly from the edge. Top with thinly sliced ​​red salted fish.

Roll up the roll tightly and put it with the seam down.

So let's go through the ingredients:
any fish will do, I cooked with chum. There was no time to cook the lightly salted fish myself, so I bought it ready-made, already sliced. Although, it would be better to take a piece, freeze it and slice it thinly. It took me 300 g of fish, if you cut it thinner, then 200 g is enough. Try your fish with salt so that it is not too salty.
Frozen spinach must be thawed, drained, if formed. Fresh spinach should be blanched in boiling water for 10-15 seconds, then squeeze well.
My flour, as usual, is whole grain. With white, too, everything will work out.
Cream cheese is NOT processed! Curd cheese is also suitable.

Prepare spinach biswit: put spinach, 3 yolks, flour, a sprig of herbs, a small pinch of salt in a bowl. With an immersion (!) Blender, turn into a homogeneous mass.

Beat the whites until strong peaks. Stir in portions into the spinach dough. It turns out an air mass.

Prepare a non-stick mat or baking paper, be sure to oiled, so that later, when removed, the biscuit is not damaged!
Distribute the dough evenly, no more than 1 cm thick. The size of my layer is 30x35 cm.

Bake in an oven preheated to 180c for about 7-10 minutes. The dough should be springy and not sticky when touched with your finger. Do not overdo it, the cake should be flexible when rolling! Cool the finished biscuit completely. Carefully separate from the rug or paper, then return to the same place to assemble the roll.

Add lemon juice and zest to the cream cheese, stir and taste: is the acidity enough? If the cheese is too dense, you can add a little sour cream to make it easier to spread on the crust.

Spread the cheese filling evenly with a spoon over the entire area of ​​the cake (it is easier to spread it this way) and, using a silicone spatula, cover the entire surface of the spinach biscuit.

Further, the whole cream layer must be covered with fish slicing so that there are no gaps in the cut when cutting the finished roll. Cut the fish thinner, if you overdo it with fish, then the finished roll may end up being too salty.

Roll the roll tightly with the wide side. We put it in the refrigerator for 3-4 hours (you can overnight), wrapped in plastic or foil.

Cut the cooled roll with a sharp knife into pieces 1.5 cm wide.
Can be served on a festive table or a weekend family dinner!
Bon appetit, smiles and good mood to all tasters!

Shouldn't we cook something bright, spectacular and tasty? For example, here is such a snack roll, which will surely not only surprise your family, but will forever remain in the memory of your guests. This original cold appetizer perfectly combines a delicate spinach sponge cake of an unusual green color, a fragrant cream cheese spread with citrus notes and a spicy salty red fish.

By the way, this snack roll can be prepared in advance, on the eve of the holiday, and simply freeze it. Before serving, all that remains is to let it soften for several hours in the refrigerator, and then an hour on the table. Cut the still rather cold roll into portions and serve on the festive table - family and friends will certainly admire your culinary talents!

Ingredients:

Cooking a dish step by step with a photo:

First, let's prepare a spinach base, which, in fact, is a biscuit. By the way, I have already shared with you a recipe for a sweet biscuit with spinach, which can become a wonderful basis for original homemade cakes. So, first of all, you need to separate the whites from the yolks. Let's leave the proteins for now, and combine the yolks with wheat flour, a pinch of salt, a sprig of fresh dill and spinach. I have frozen spinach - let it thaw completely, then squeeze it out (if the greens were frozen with leaves). Put the spinach in the form of puree just like that. Fresh spinach needs to be sorted out, rinsed, blanched in boiling water for literally 10-15 seconds, and then squeezed out. I put everything in a stationary blender and began to grind. And then I realized that nothing would work. Rather, it will work out, but not as it should. The fact is that we need a completely homogeneous green puree, and a metal knife cannot cope with this task, leaving pieces of spinach.

Beat the whites with a mixer or a whisk with a pinch of salt into a stable snow-white foam. If you turn the bowl over, the squirrels won't budge - they're stable.

Now, in portions, mix the whipped proteins into the spinach base using a spoon or spatula. Not with a mixer!

Cover the baking sheet with baking paper. Regardless of how high-quality your parchment is, grease it with a thin layer of vegetable oil - this way the finished biscuit will definitely not stick. I had difficulties with this just later. Transfer the spinach biscuit dough to the paper.

We level it with a spoon or spatula so that the dough can be easily evenly spread. Thickness - no more than 1 centimeter.

Bake the spinach sponge cake in a preheated oven at 180 degrees on a medium level. The baking time may differ - my sponge cake was ready after 10 minutes. The main indicator of readiness is its appearance - if you press the biscuit with your finger, it not only does not stick, but it springs perfectly. Remove the baking sheet from the oven and let the base cool completely.

While our grasshopper is cooling down, let's take care of the red fish - you need to cut the flesh into thin slices. If possible, buy a sliced ​​fish immediately. Take care to remove all bones. One filling is ready.

Now the white layer. For him, you can take absolutely any creamy or even curd cheese. Processed (like a spread) I do not recommend - it is dense and it will be difficult to spread it on a delicate biscuit. By the way, I have ricotta, which is also a very suitable and more affordable option. Add about a tablespoon of lemon juice and a pinch of chopped zest to the cream cheese. Stir and taste - if acidity and aroma are enough for you, do not add any more. If the cheese is too dense and thick, you can dilute it with sour cream or cream.

We return to the spinach biscuit, which had time to cool completely. Put a new piece of baking paper on top of it and turn the biscuit on it right with the second sheet on which it was baked. Now try to just peel off the top paper: if it comes off easily, great. My biscuit stuck so well and, it seemed, would not come off the paper at all. In such cases, there is a proven remedy - moisten the sheet on which a thin biscuit cake is baked with warm water. Let it rest for 5-7 minutes and try to remove it again. Everything should work out. In the photo, the biscuit is on the side on which it was baked - I removed the paper.