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A sandwich cake roll made of a spinach and basil flatbread, filled with salmon pâté and sliced smoked salmon, decorated with cream cheese and finely sliced cucumber.
Line the baking tray with parchment paper.
Lightly oil the medium bowl.
Assemble the Food Processor bowl onto the power unit.
Fit the Knife Blade to the Food Processor bowl.
Add spinach and basil into the Food Processor bowl.
Attach the lid and ensure the pusher is in the feed tube.
Pulse until roughly chopped.
Remove the Knife Blade, fit the Dough Tool.
Add flour, yeast, sugar, salt, water and oil into the Food Processor bowl.
Mix on speed 2 for 1 minute until a dough forms.
Be careful not to over mix.
Transfer the dough to a lightly greased medium bowl.
Cover with a tea towel.
Prove for 1 hour or until doubled in size.
Once proved, transfer the dough to a lightly floured work surface.
Roll the dough out into a large rectangle until 1 cm (0.4”) thick.
Transfer the shaped dough onto the prepared baking tray.
Trim away any excess dough.
Cover with a tea towel.
Let rest for 20 minutes.
Preheat the oven to 200ºC.
Retrieve the baking tray containing the shaped dough.
Brush the surface of the dough with olive oil.
Bake at 200ºC for 10 minutes until light golden.
Remove from the oven and let cool slightly.
Place a clean tea towel on the work surface.
Line with parchment paper.
Transfer the dough onto the paper.
Roll up the dough into a roll, starting from the longest side.
Let cool in the tea towel.
Retrieve, clean the Food Processor bowl.
Assemble the Food Processor bowl onto the power unit.
Select the 1 mm thickness setting on the Variable Slicing Disc.
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place.
Slice cucumber into the Food Processor bowl using the pusher.
Remove the Variable Slicing Disc.
Transfer the sliced cucumber into a small bowl and set aside.
Retrieve, clean the Food Processor bowl, fit the Knife Blade.
Add salmon, crème fraîche, cottage cheese, soft cream cheese, horseradish sauce, lemon juice and zest, dill and cornichons into the Food Processor bowl.
Attach the lid and ensure the pusher is in the feed tube.
Pulse until coarse pâté forms.
Transfer the pâté into a separate small bowl.
Refrigerate until ready to use.
Add soft cream cheese and crème fraîche into a small bowl.
Stir until combined and set aside.
To finish
Retrieve and un-roll the bread.
Spread the salmon pâté mixture evenly over the surface of the bread.
Add a row of thinly sliced tomatoes down the centre of the bread.
Add a row of thinly sliced cucumber on top of the tomatoes.
Top with a handful of baby spinach leaves.
Add the slices of smoked salmon, covering the surface of the bread.
Sprinkle with some black pepper.
Roll the bread up into a log shape using the tea towel or greaseproof paper to help you keep the roll tight and even.
Transfer the rolled bread onto a serving board.
Use a palette knife to coat the outside of the sandwich roll in the cream cheese mixture.
Decorate with the remaining cucumber slices.
Refrigerate until ready to serve.
To serve
Cut into slices and serve.
A sandwich cake roll made of a spinach and basil flatbread, filled with salmon pâté and sliced smoked salmon, decorated with cream cheese and finely sliced cucumber.
Line the baking tray with parchment paper.
Lightly oil the medium bowl.
Assemble the Food Processor bowl onto the power unit.
Fit the Knife Blade to the Food Processor bowl.
Add spinach and basil into the Food Processor bowl.
Attach the lid and ensure the pusher is in the feed tube.
Pulse until roughly chopped.
Remove the Knife Blade, fit the Dough Tool.
Add flour, yeast, sugar, salt, water and oil into the Food Processor bowl.
Mix on speed 2 for 1 minute until a dough forms.
Be careful not to over mix.
Transfer the dough to a lightly greased medium bowl.
Cover with a tea towel.
Prove for 1 hour or until doubled in size.
Once proved, transfer the dough to a lightly floured work surface.
Roll the dough out into a large rectangle until 1 cm (0.4”) thick.
Transfer the shaped dough onto the prepared baking tray.
Trim away any excess dough.
Cover with a tea towel.
Let rest for 20 minutes.
Preheat the oven to 200ºC.
Retrieve the baking tray containing the shaped dough.
Brush the surface of the dough with olive oil.
Bake at 200ºC for 10 minutes until light golden.
Remove from the oven and let cool slightly.
Place a clean tea towel on the work surface.
Line with parchment paper.
Transfer the dough onto the paper.
Roll up the dough into a roll, starting from the longest side.
Let cool in the tea towel.
Retrieve, clean the Food Processor bowl.
Assemble the Food Processor bowl onto the power unit.
Select the 1 mm thickness setting on the Variable Slicing Disc.
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place.
Slice cucumber into the Food Processor bowl using the pusher.
Remove the Variable Slicing Disc.
Transfer the sliced cucumber into a small bowl and set aside.
Retrieve, clean the Food Processor bowl, fit the Knife Blade.
Add salmon, crème fraîche, cottage cheese, soft cream cheese, horseradish sauce, lemon juice and zest, dill and cornichons into the Food Processor bowl.
Attach the lid and ensure the pusher is in the feed tube.
Pulse until coarse pâté forms.
Transfer the pâté into a separate small bowl.
Refrigerate until ready to use.
Add soft cream cheese and crème fraîche into a small bowl.
Stir until combined and set aside.
To finish
Retrieve and un-roll the bread.
Spread the salmon pâté mixture evenly over the surface of the bread.
Add a row of thinly sliced tomatoes down the centre of the bread.
Add a row of thinly sliced cucumber on top of the tomatoes.
Top with a handful of baby spinach leaves.
Add the slices of smoked salmon, covering the surface of the bread.
Sprinkle with some black pepper.
Roll the bread up into a log shape using the tea towel or greaseproof paper to help you keep the roll tight and even.
Transfer the rolled bread onto a serving board.
Use a palette knife to coat the outside of the sandwich roll in the cream cheese mixture.
Decorate with the remaining cucumber slices.
Refrigerate until ready to serve.
To serve
Cut into slices and serve.