salmon fillet: 500 g (approx. 1.1 lbs)
cream: 150 ml (approx. 2/3 cup)
eggs: 2
rice flour: 1 tablespoon
ground nutmeg, white pepper, and salt: to taste
parsley and lemon wedges: for garnish
For the omelet
spinach: 200 g (approx. 7 oz)
egg: 1
butter: 1 teaspoon
salt: to taste
Rinse the salmon fillet, pat it dry, cut it into pieces, and blend it until smooth.
Add the eggs, rice flour, white pepper, and nutmeg. Season with salt, pour in the cream, and blend until you have a light, uniform mixture.
Pour boiling water over the frozen spinach and blanch it for 5 minutes over medium heat.
Drain the spinach in a colander, rinse with cold water, and let it sit until most of the water drains.
Add the egg and salt to the spinach and blend until smooth.
Spread the mixture in a thin layer on parchment paper greased with butter and steam it for 5–6 minutes.
Cut open the baking sleeve along the seam or lay out plastic wrap and place the fish mixture in a rectangular shape.
Top the fish mixture with the spinach omelet and carefully roll it up using the sleeve or wrap.
Tie or secure the ends of the wrap and transfer the roll to a steamer.
Steam the roll for 20 minutes, then turn off the steamer and let the roll sit inside for another 10–15 minutes.
Remove the roll from the steamer and place a light weight (like a cutting board) on top until it cools completely (do not remove the wrap).
Slice the finished roll into pieces and garnish with lemon wedges and parsley.
It’s best to prepare this roll the day before the celebration — let it rest in the refrigerator for at least 10–12 hours.
