Ingredients
Preparation
Frittata
- Preheat the oven to 180°C.
- Prepare the batter by beating one egg and adding the plant-based cream, then the other eggs with a pinch of salt and pepper.
- Cruble half of the feta into the batter and save the rest for topping
- Roughly chop the spinach leaves and mix them into the batter
- Pour the mixture into a 20x20cm baking dish lined with baking paper. Evenly scatter the smoked salmon slices and feta cubes on top. Bake for about 30 minutes. Let it cool completely in the refrigerator before cutting into cubes with a sharp knife.
Puff pastry rolls with smoked salmon
- In a bowl, mix the greek yoghurt and the cream cheese. Chop the chives and add them to the bowl. Finish with a few turns of black pepper. Mix well
- Roll out the puff pastry and cut 6 stripes lenghtwise.
- Spread the cream cheese mixture on each strip of puff pastry.
- Cut slices of smoked salmon and place them along the length of the pastry - Fold the pastry to cover the smoked salmon. Then roll up the strip of dough.
- Place the smoked salmon rolls in muffin tins lined with baking paper. Bake for 15-20 minutes at 180°C. Cover with a sheet of aluminum foil duiring baking to prevent the salmon from darkening too much.
Smoked salmon cucumber rolls
- Wash the cucumber and cut off the ends. Using a vegetable peeler, slice the cucumber into long thin strips.
- When you hit the seeds and are not able to peel an even strip, turn the cucumber around and start slicing again (you should get about 5-6 slices per side).
- Slice the salmon into bite-size strips.
- Lay a cucumber slice on a clean chopping board and spoon the cream cheese onto it on one end. Place 1 or 2 salmon strips next to it as well as a few rocket leaves. Roll it up tight and secure with a toothpick. Repeat until you have used up all the cucumber slices.
- Place the cucumber bites onto a serving plate and season with salt, pepper and sprinkle with dried dill. Best served right away.