My delicious recipe for vegan salmon spinach roll with cream cheese. The perfect starter of a barnstorming menu or for a wonderful intermediate fish course. Also lovely at a brunch or buffet.
A spinach salmon roll seems to be totally not vegan. And with my smokey salmon and the vegan cream cheese it also tastes like that. Nevertheless it is fairly easy to prepare and you can surprise your guests with a delicious treat.
Preparing the roll, a few waiting times must be scheduled, this recipe needs a little patience.
2/3 cup oil
1 tbsp soy sauce
1 tsp rice vinegar
1/2 tsp liquid smoke
1/2 tsp nori flakes
2-3 cups salt
Salmon spinach roll:
450 g chopped frozen spinach, thawed
2 tbps gram flour (chick pea flour, garbanzo flour) or soy flour, mixed with 6 tbsp of water
1 pinch black pepper
50 g grated vegan cheese
150 g vegan cream cheese, room temperature
2 tbsp sesame seeds
I prepare my salmon always in a salt crust. That adds a wonderful, delicious aroma and the perfect consistency.
Preheat the oven to 190°C (370°F) on upper and lower heat.
Wash the carrots, but do not dry them. Put about one third of the salt into a small casserole dish. Place the wet carrots on the salt. Cover them with salt, until the carrots are fully coated.
Bake for 1.5 hours.
Let the carrots cool of a bit, take them out of the salt and rub off the remaining salt. Peel the carrots carefully. Use a sharp knife to cut them into small, long stripes.
Place the carrot stripes into a small bowl. Secondly mix the oil with liquid smoke, nori flakes, soy sauce and rice vinegar. Pour the liquid over the carrots and mix well. Cover the bowl and let it rest in the fridge over night. One whole day or two days are even better.
Salmon spinach roll:
Preheat the oven to 180°C (350°F) on upper and lower heat.
Take the thawed spinach and press it in your hands or a fine-meshed sieve, so the water comes out. Mix it with the gram flour and pepper.
Spread the mix on a baking tray with baking paper. Shape it into a rectangle.
Sprinkle the rectangle with vegan grated cheese.
Bake it in the oven for 20 minutes.
Meanwhile heat up a frying pan without oil. Roast the sesame seeds in the pan, stirring thoroughly. Be careful, it burns easily.
Put the sesame into a bowl and set aside.
Spread the vegan cream cheese on the warm spinach. Afterwards place the vegan salmon on top of it, so it is evenly spread. Small holes are not a problem.
Carefully roll up the salmon spinach roll now. Use the baking paper to assist you. A bit of the spinach will stay sticked to the paper though.
Wrap the roll in cling film and put it into the fridge for at least one hour.
Unpack from cling film and roll it in the roasted sesame.
Cut the salmon spinach roll into 1-2 cm thick slices.
Serve with bread and vegan dips. I like to make an avocado yoghurt dip to it and serve it with a bit of vegan caviar.