Stuffed Salmon Roll with Rice and Spinach
Description
Perfect for the table and with drinks. A stuffed salmon roll with rice and spinach is very beautiful, tasty, and impressive, which means it’s an excellent choice for a festive table. I usually chill this kind of roll, slice it, and serve it as a cold appetizer, although theoretically it can also be served as a hot dish. In both cases, it’s very tasty and appetizing. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
In a skillet, heat the oil and sauté the finely chopped onion until softened. When the onion has softened, add the spinach and cook over medium heat for another couple of minutes. Season with salt and pepper and remove from the heat.
- 2
Step 2
Mix the resulting mixture with rice cooked until tender and lemon zest.
- 3
Step 3
Remove the skin from the fish fillet.
- 4
Step 4
Spread the spinach mixture in an even layer over the prepared fish fillet.
- 5
Step 5
Sprinkle grated cheese on top.
- 6
Step 6
Roll everything into a roll and secure it with kitchen twine. Bake the roll in an oven preheated to 190°C for 15–20 minutes.
- 7
Step 7
All that remains is to slice and serve the roll warm or cold.