Spinach, Ricotta and Smoked Salmon Egg Roll


  • 5 eggs
  • Small bunch of spinach
  • 2 tbsp grated parmesan
  • 200g ricotta or soft spreadable cheese
  • 100g smoked salmon
  • Salt & pepper


  • Colander
  • Mixing bowl
  • Whisker
  • Baking tray
  • Spatula


  • Baking paper


  1. Preheat oven 180c/ gas mark 4.
  2. Wash and chop spinach and leave on side to drain well.
  3. Whisk the eggs, add parmesan and finally spinach. Combine well.
  4. Line a baking tray with baking paper and pour in mixture to cover whole surface. Pat down spinach with a spatula.
  5.  Place in oven and leave for about 15-20 mins.
  6. Take out and leave to cool completely.
  7. When cooled place another baking paper on top and turn the whole thing upside down to be able to remove the other baking paper.
  8. Start filling in by spreading ricotta or soft cheese then smoked salmon. Roll it as in a roly-poly and wrap in baking paper. Put in fridge for about 2hrs.
  9. Slice and serve.

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