Monday, 19 January 2015

Spinach, cottage cheese, raisins and salmon biscuit

One knows that spring comes because the change in season is more than obvious by now. The time change confirms to the clueless, and in my home because my daughter L. about a week before Easter, injures her  right ankle and needs crutches for a while.

I really do not know how many possibilities there are, statistically speaking, for this to happen 3 years in a row. The truth is that I feel sorry for her-at least this year it seems we have finally identified the problem and we will work to prevent future damage- , but when they phoned from school to ask me to pick her up early this I week, I really thought it was a joke. 3 years in a row, same date, same injury. Nothing the rest of the year.

Spring at  home lately sounds like children's crutches.
Fortunately, the problem this year is very light and she was able to remove the bandage, and she will not need the crutches and probably will be able to spend the holidays without them. But these things are what happen when you have kids. 

On the side of the kitchen, spring smells like snacks, and Easter cooking is made of fish.  Between one thing and the other, this apetizer fits perfectly. I really wanted to make a savory filling biscuit. It is really not difficult to prepare. Just a few minutes of oven are enough to have the cake layer list, fill it  in a moment, reshaped and left in the fridge until ready to eat. It is an attractive dish and best of all: you can leave it prepared beforehand and cut just before serving. Perfect to start a meal and be great. Or so told me my friends J. and M. who were the guinea pig for this dish.

Spinach, cottage cheese, raisins and salmon biscuit


For the cake:

4 eggs
80 grams sugar
120 grams of flour
25 grams of melted butter (not hot)
1/4 teaspoon salt

For the filling:
150 grams of smoked salmon
200 grams of curd
2 natural yogurt (250 grams of yogurt)
3 tablespoons raisins
200 grams of fresh spinach
1 tablespoon olive oil
black pepper


Preheat oven to 200 degrees. Prepare a baking sheet with parchment paper or silicone sheet. Separate the yolks and whites of eggs. In a large bowl, assemble the egg whites with a pinch of salt (1/4 teaspoon) to rise. In another bowl, mix the yolks with the sugar. Add flour and mix. Add to this mix the egg whites until stiff, with encircling movements, without stirring, to try to get off to a minimum. Finally, add the melted butter and integrate. Pour this batter into the baking sheet, forming a rectangle of uniform thickness and bake 8 minutes.

Remove from oven, putting up a clean kitchen towel, and turn around. The cloth will remain on the work surface, over at cake, and facing us baking paper upside down. Carefully remove the greaseproof paper, and using the cloth, forming a cilinder with the cake. Allow to cool and, to take shape.

On another bowl, combine cottage cheese and yogurt in a bowl. Place a tablespoon of oil in a skillet, saute spinach with raisins. Once done, mix with cottage cheese and yogurt, stir to integrate everything.

Open the roll cake, put salmon and spread on the inside with the mixture of cottage cheese, yogurt and spinach, and re-roll. Put in the refrigerator until ready to serve.

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