This is a relatively simple dish to produce but looks very effective as either a Starter or as a light main course. It is made up of different layers, each of which need a little preparation before putting together.
The first layer is of spinach. This can be either fresh or frozen spinach that has been quickly blanched and chilled then squeezed to dry as much as possible.
It is then chopped and mixed with a little salt, pepper and cayenne pepper. Mix this with some whipped egg white and spread onto a shallow tray on top of some greaseproof or silicon paper.
Bake in a medium hot oven until the egg is cooked. Remove from the oven and allow to cool.
Another layer that needs preparing is red onion. This is just peeled, thinly sliced and gently cooked in a little oil and butter until soft without colour. If it is not cooked enough however it will turn a strange shade of blue.
The last and possibly most important layer is the fresh salmon. This needs to be sliced quite thinly, seasoned and left to one side.
Now we are ready to assemble the dish.
On the table, lay out a sheet of greaseproof paper. On top of this lay the spinach sheet. On top of this I would lay a thin layer of smoked salmon, this is a bit of an extravagance, but adds to the dish. Then sprinkle the cooked red onion evenly over the sheet. I now put a little chive and tarragon as well as a sprinkle of seasoning. Lastly lay the salmon flat over the sheet, trying to make sure the slices are not too thick. Now carefully using your fingers and the sheet of paper, roll up quite tightly until you have a big sausage shape wrapped in paper. You can use a couple of cocktail sticks to hold it in shape.
Cool in the fridge for one hour and then steam for six to seven minutes.
Once it is cooked it can be served either hot or as I have here, cold.
I have served it with a simple herb and lettuce salad and a little home made basil oil, but it would also make a great lunch with some seasonal new potatoes and green beans.