Salmon and Spinach Cream Filled Canapes - Slani Rolati

This is a very practical idea when in need of finger food. It is always a hit and doesn't last long on the plate.

Ingredients for the Spinach Roll

Base:

7 eggs
Pinch of salt
50ml vegetable oil
1/2 sachet of baking powder
8 tablespoons of flour
300g steamed and finely cut English spinach

Mix egg whites first until soft peaks form. Add the egg yolks, one by one and mix. Add salt, baking powder and 8 spoons of flour, again adding one spoon after the other. Ad the finely cut spinach and stir through. Line a large shallow tray with baking paper and pour mixture. It should not be more than 1cm in thickness. Bake on 180C for about 20 minutes.

Once you take your base out of the oven remove the baking paper and place the base on a damp cloth. Roll with cloth on the outside. Doing this will prevent breakage of your base.

Cream Filling:

250g Danish Feta
150g Cream Cheese
2 tablespoons sour cream
150g chopped ham/prosciutto

Combine well.

Cut your base in half lengthwise so that your rounds can be small. Add filling, remember not to add too much or close to the edges otherwise it will become runny and look messy. Secure the rolls tightly in cling wrap and leave in fridge for about 2 hours so the cheese filling sets. Once set cut into rounds as above and serve.

Ingredients for the Vegetable Relish (Ajvar) Roll

Note: Ajvar (pronounced Ayvar) is a traditional Serbian/Macedonian vegetable relish, made from capsicum, eggplant and garlic. You can buy it in most Delicatessen's.

                                 Ingredients

                                 Base:

                                5 eggs
                                2-3 tablespoons of sour cream
                                6 table spoons of flour
                                1/2 sachet of baking powder
                                3 tablespoons of the Ajvar

Mix the eggs as above and add the baking powder, sour cream, flour and Ajvar. Mix well with a mixed. Bake as above and roll into a damp cloth once out of the oven.

Salmon and Cream Filling:

1 sour cream

Shredded smoked flavoured cheese or Danish Feta if you can't find smoke flavoured cheese

Finely chopped spring onions or shallots.

Smoked Salmon Slices

Combine sour cream, cheese and spring onions. Cut the base in half lengthwise and spread with the cream filling. Line the filling with salmon slices all over. Roll and tightly secure in cling wrap. Refrigerate for 2 hours and cut into rounds.

Perfect for entertaining!