Salmon, Spinach, and Boursin Rolls using a Küken
(4.8)
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Dive into the delightful world of culinary creativity with our Rolled with Spinach, Salmon, and Boursin! This dish is a true crowd-pleaser, combining the vibrant flavors of fresh spinach, the luxurious creaminess of Boursin cheese, and the smoky allure of salmon—all wrapped up in a light, airy omelette. Originating from the French kitchen, this recipe is like a culinary hug, perfect for impressing guests at brunch or enjoying a cozy night in. Fun fact: Boursin cheese was invented in the 1960s by a French cheese maker who wanted to create a creamy, herbed delight that would change cheese spreads forever. So, roll up your sleeves, and let’s get rolling with this delicious twist on a classic!
Ingredients
- 200 g Fresh spinach
- 5 g Gelatin
- 50 g Water
- 200 g Boursin
- 300 g Smoked salmon
Steps
Spinach Layer
- Wash, and add 200 g of fresh spinach in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Place the cooking basket.
- Mix manual: 15:00min / 100°C / Speed 1.
- Drain the content of the plate in a strainer.
- Setaside the preparation content at a bowl.
- Wash the food processor bowl.
Boursin and Gelatin Mixture
- Add 5 g of gelatin, 50 g of water in the bowl.
- Soften the gelatin in water.
- Add 200 g of boursin in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
Assembly
- Transfer the content of the bowl on the food processor bowl.
- Lay a sheet of baking paper on a flat surface.
- Spread the content of the bowl on a baking paper.
- Transfer the content of the food processor bowl over the preparation content.
- Distribute 300 g of smoked salmon over the preparation content.
- Carefully roll the parchment paper tightly to form a log.
- Wrap the log tightly in plastic wrap.
- Setaside the preparation content in a fridge during 2h .
Final Steps
- Remove the roll from the refrigerator and unwrap it.
- Using a sharp knife, slice the roll into even rounds.
- Arrange the Salmon, Spinach, and Boursin Rolls on a serving plate.
- Serve Cold.
