The Mediterranean Diet: SALMON WITH HORSERADISH CREAM AND SPINACH TIMBALE, 4. PERS.

SPINACH TIMBALES:

450 grams of frozen spinach, (not chopped)
100 grams of cottage cheese
2 eggs
1 deciliter of cream 13%
1 teaspoon of salt
pepper

SALMON WITH HORSERADISH CREAM:

1 deciliter of quark, fromage frais or similar, (not too liquid)
2 tablespoons of grated horseradish
1/2 a bunch of chives
salt and pepper
4 large slices of smoked salmon

GARNISH:

Salad leaves
Cherry tomatoes
Lemon slices
Dill
Green asparagus
8 large tiger prawns

Bread

Turn the oven and set it to about 200 degrees. Put the spinach in a microwave safe dish and give it about 12 minutes at full power. Let it cool. Whip together cottage cheese, eggs and cream. Add salt and pepper. Clench the spinach free of moisture and fold it into mixture. Spread the mixture into 4 ovenproof serving bowls. Put the serving bowls in a "water bath" at the bottom of the oven for about 35 minutes.

Mix the ingredients for the horseradish cream. Put cream in center of each salmon slice and roll the salmon along the longest side.

Get the spinach timbales out to 4 plates: Cut carefully along the edge of each serving bowl and loosen easily. Serve with salad leaves on each plate and place a salmon roll.
Garnish with: Peeled and lightly cooked green asparagus, large tiger prawns, cherry tomatoes, lemon slices and dill.
Finally, serve with warm bread.