Check out our new recipe – a healthy, practical, and delicious salmon and spinach roll! Full of “good” ingredients, this recipe is perfect for the lunchbox and picnics now that the sunny weather is here to stay!

In our section 12 months, 12 exclusive recipes you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.

Rolo espinafres e salmão fumado


250 g fresh spinach
4 eggs
1 onion
3 cloves garlic
200 g cream cheese
250 g smoked salmon
A drizzle of olive oil
Salt and freshly ground black pepper for seasoning
Lemon zest



RODI products used in the preparation of this recipe
Kitchen sink: Una 72
Tap: Line MN 807
Accessories: Master Box Una



Preheat the oven to 180 °C.
Prepare a baking tray (approx. 38 x 26 cm) lined with parchment paper, greased with butter.
Coarsely chop the onion and the garlic. Sauté it in a frying pan with a drizzle of olive oil.
Once browned, gradually add the spinach leaves. Season with salt and black pepper.
Meanwhile, separate the egg yolks from the egg whites and beat the whites with a pinch of salt until stiff.
Blend the spinach and the egg yolks in a food processor.
Fold this mixture into the whisked egg whites and spread it on the baking tray.
Bake for approx. 15 minutes.
Remove from the oven and unmold onto a baking sheet or a clean kitchen towel.
Leave to cool and spread with the cream cheese.
Add a layer of smoked salmon on top and season with black pepper and lemon zest. Roll up gently into a log.
Place in the fridge – about two hours before serving.

Rolo Espinafres e Salmão Fumado

This recipe is ideal as a snack, starter, or light meal (serve it with a tomato salad).
Bon appétit!

Recipe developed by: