Salmon Roulade in Brick Dough

(*) Alternatively, you can also use ready-made strudel dough All ingredients should be very cooled, the fish preferably slightly frozen.

Cut salmon fillet into strips and cut with vegetable soup, coriander and a little bit of salt. Add whipped cream and whisk until smooth and glossy. If the farce is too thick, add a little bit of whipped cream, if it is too thin, run the cutter even further to get more binding.

Preheat the oven to 180 degrees.

Roll out or cut the strudel dough to A4 size. Brush with beaten egg and cover with spinach in an even thin layer. Brush farce in about 1/2 cm thick. Cut the fillet for the filling into strips about 2 cm wide, and place on the right side of the dough, roll up to the left. Sauté in olive oil on all sides and cook in stove for 5 minutes until cooked through.

Serve: To serve, cut salmon roulade in half diagonally down the middle and offer with green leaf salad.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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