Spinach rolls with salmon. Recipe


Brick pasta wafers are a resource that gives very good results in any preparation. These rolls can be filled with almost any ingredient; Black pudding with apple, cabbage with bacon and pear, or like this recipe Spinach rolls with salmon ... the combinations are endless and much more if we use the brick to make desserts. I recommend buying these wafers in Arab butchers and discovering other of the many interesting products that we can buy there.

Ingredients (for 10 rolls): 1 pack of brick wafers 1 bag of fresh baby spinach (250 gr.) Or a pack of 250 gr frozen spinach. of smoked salmon 50 gr. flour 50 gr. of butter 500 ml. fish stock Extra virgin olive oil Garlic

Preparation: Boil the spinach in salted water, for about 4 or 5 minutes the fresh ones and the frozen ones for the time indicated by the manufacturer. Once cooked, they are removed from the heat and all the water is drained well. In a frying pan, fry a finely chopped garlic and when it is golden add the spinach. Sauté lightly and add the smoked salmon cut into small pieces. Stir well, remove from heat and reserve. To make the bechamel, we will put the butter in a saucepan. When it is completely melted, we will add the flour and cook it a little, but without it getting toasted, for 3 or 4 minutes. Little by little the fish stock will be added (in this case a shrimp stock), without stopping stirring at any time. The dough must be homogeneous and very thick.

Once the bechamel is ready, add the spinach with the salmon and mix well. It is allowed to cool in order to be able to handle it better when cold and for the dough to acquire a more solid texture.

Two or three tablespoons of dough are put on one side of the brick wafer, which will be closed by first rolling it over the dough, closing on the sides later, to finish rolling it again, giving it the shape of a roll.

The rolls can be finished in the oven for 15 min. at 200ºC, although the tastiest is by frying them in hot oil, then letting them rest on absorbent paper. Serve hot.

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