[Japanese Recipes] Spinach and Basil Smoked Salmon Roll

That this fragrant herb aroused controversy add to its interest. John Gerard, Shakespeare's contemporary, was enthusiastic, saying: "A smell of Basil is good for the heart and head-cureth the infirmities of the heart, taketh away sorrowfulness which cometh of melancholia and maketh a man merry and glad." You can try to taste Spinach and Basil Smoked Salmon Roll with Japanese Style. 

Whatever its merits or failures may be as a remedy for physical ailments, basil is a delightful contribution to a variety of dishes. Since, as mentioned earlier, it is one of the most delicate herbs, it may be used more generously than lustier ones. Basil blends tastily with tomatoes, but also enhances vegetables such as eggplant, green beans, zucchini, peas, or cooked cucumber dishes. Basil is often used with, or as a substitute for, oregano in pizza topping, spaghetti sauce, or a macaroni and cheese casserole"

Ingredients:

2 cups fresh spinach
1 cup fresh basil
3 eggs, separated
1 Tbsp. fresh dill, chopped
1/3 pound light cream cheese
grated zest and juice of one 1/2 lemon
2-3 Tbsp. capers
1/2 pound smoked salmon
salt and freshly ground black pepper

Directions:

Preheat oven to 350F. Put the spinach into a pan with a little of water, cover and bring to boil and cook for two minutes, then drain and refresh under cold water. Squeeze spinach dry.

Place spinach, egg yolks, basil, salt and pepper into a food processor. Pulse to a smooth paste.
Whisk egg whites until they hold soft peaks then fold into the basil-spinach mixture. Spread this mixture on a baking tray lined with buttered parchment and bake for 15 minutes or until set.Turn baked roulade out onto another sheet of parchment and leave to cool.

For the filling combine cream cheese, dill, lemon zest and juice. Season with salt and pepper to taste.

Place the spinach roulade onto a piece of plastic wrap. Spread the filling evenly over the spinach leaving a side border of 1 cm. Sprinkle with capers, more dill if you like and black pepper. 

Cover the filling with the salmon slices. Roll up with the help of the plastic wrap. Twist the ends to secure.

Refrigerate for few hours or overnight.

This recipe and image sources are referred in website: Melangery.com. Thanks so much!