With an introductory word, I will tell you a story about today’s hero – SPINACH! I lived in Poland for many years and every time the Poles (especially my generation of the 80s) cringed at the mere recollection of this plant. And the reason lies in the fact that they tried to feed them all with spinach for breakfast, lunch and dinner in kindergartens and schools. What for? Because it was believed that there is a lot of iron. And how they all felt bitter when it turned out that all these torments were in vain.
It’s just that in 1934 American scientists (Sherman et al.) misled the world by not writing what product (dry or fresh) the presented level of iron in spinach concerns. In 2010, there was even a scientific paper on the “spinach truth”: “Spinach, Iron and Popeye” by Mike Sutton in Journal of Criminology.
– 2 packs of frozen spinach, 450 g each
– 1 tsp oil
– 4 eggs
– 400 g Philadelphia cheese
– 200 g smoked salmon
– ½ tsp granulated garlic
– salt and pepper to taste
1) Put the frozen spinach in a saucepan and simmer under a lid over low heat until the water evaporates. At the end of stewing, add oil, salt, pepper and granulated garlic. Cool down.
2) Separate the yolks from the whites. Add the yolks to the cooled spinach and grind until smooth with a blender. Whisk the whites until firm foam and mix gently with the spinach mass.
3) Line a 25 x 38 the tray with baking paper, grease with oil and pour the spinach mass onto it. Smooth and bake in the oven for about 20 minutes at a temperature of 190C
4) Cool the baked roll base, top with Philadelphia cheese and evenly spread the smoked salmon. Wrap in a roll along the long side. Wrap in plastic wrap and refrigerate for 1 hour. Cut into rings before serving.
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