Spinach, salmon and boursin rolls

The title of this posts says it all.

These are the ultimate appetiser if you want to impress: unordinary, pretty and tasty they get people talking about them, and thus about you. My mom and I love to make them whenever we host something as they require minimum effort for maximum effect. Did I mention they’re gluten-free?

To make 18-20 you will need:
-600g frozen chopped spinach
-4 eggs
-200g of sliced smoked salmon
-1 block of boursin garlic and herb cheese (softened at room temperature)

Preheat your oven at 180C.
Thaw your spinach then drain all the water out using a really fine sieve or a cheese cloth (you want it as dry as possible).
Mix the dried spinach with the 3 eggs, and season with salt and pepper. Your mixture should be just wet enough to pour easily in a baking sheet.
Line  a 9 x 13 inch baking sheet with parchment paper and spread the spinach and egg mixture.
Bake for 10 minutes. As soon as you take it out of the oven, transfer the parchment paper with the spinach “sponge” on a dry kitchen towel and start rolling it lengthwise just like you would with a swiss roll. Leave it to cool.
Once the sponge has cooled, unroll it and spread the boursin. Be as generous as you like, but just keep in mind you want to be able to roll it! I would usually use 3/4 of a block of boursin.
Layer the salmon on top.
Start rolling again tightly and transfer your roll to the fridge or the freezer to firm up.
After 2 hours in the fridge, or 30 minutes in the freezer, slice your roll (1cm thickness) and place on a pretty plate.