The Savory Easter Log, a spectacular recipe for a delicious spring appetizer.

This dish is an elegant and versatile culinary creation, perfect for enhancing the table during spring festivities.

Ideal for impressing guests with a touch of originality, it represents the meeting of taste and creativity, transforming simple ingredients into a dish with a stunning appearance.

With its delicious fillings and customization options, it is the ideal choice for celebrating Easter with a refined appetizer or a flavorful savory snack.

Preparing it is an art and a pleasure.

Thought for you:

Difficulty: Easy
Cost: Very economical
Rest time: 2 Hours 10 Minutes
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer, Easter

295.75 Kcal

calories per serving

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Energy 295.75 (Kcal)
Carbohydrates 4.02 (g) of which sugars 1.90 (g)
Proteins 18.34 (g)
Fat 22.91 (g) of which saturated 2.09 (g)of which unsaturated 2.65 (g)
Fibers 1.78 (g)
Sodium 981.34 (mg)

Indicative values for a portion of 187 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the shopping

4 eggs
8.8 oz spinach, cooked, boiled (and squeezed)
1 nut butter
7 oz spreadable cheese
8.8 oz smoked salmon
7 oz zucchini (julienned and squeezed)
5 oz vegetable pickles (julienned)
3.5 oz mushrooms in oil (tiny)
to taste cherry tomatoes

The Savory Easter Log

Tools

What we need to prepare

1 Pan
1 Immersion blender
1 Baking tray
1 Knife
1 Piping bag
1 Spatula

Steps

To prepare

The first thing to do is to make the spinach roll, for which we will simply blanch them by wilting them in a pan, with a pinch of salt and a nut of butter
Once the spinach has softened, transfer them onto a towel and squeeze them to remove excess water, then transfer them to a bowl
together with eggs, salt, pepper, and parmesan. Blend everything with an immersion blender.
Spread parchment paper on a baking sheet and distribute the mixture.
With the help of a spatula, spread it along the entire tray.
Preheat the oven to 340°F (170°C) and once it reaches this temperature, place the tray in the oven; it only needs to cook for five minutes. After the time, take the tray out of the oven only when it is warm, place another sheet of paper
Then gently detach the stuck part of the paper and start filling.
Spread 7 oz of cream cheese.
Right after, spread the salmon slices evenly over the cream cheese.
Now roll it up with the help of the parchment paper and, close the ends like candy.
Transfer the roll to the fridge for at least 2 hours. After the time has passed, remove the paper from the roll
and with a smooth-bladed knife, first cut off the two ends, which are a bit unsightly,
Then proceed with the cut as you see in the photo, keeping the cut diagonal.
Take a tray and place the cut obtained on the side of the rest of the log and move on to the decorations.
Spread the cream cheese along the entire log, even in an irregular manner,
then, using a toothpick, decorate it by forming circles like the knots of the log.
Now grate the zucchini julienne, salt it, and squeeze it in a cloth to remove excess water, then place it on the front part of the log, as if it were a lawn.
Decorate all around with the julienne vegetable pickles to give a touch of color and tartness. Finish with some little mushrooms here and there and cherry tomatoes that I carved into flower shapes. With the rest of the spreadable cheese, fill a piping bag and complete the decorations to taste.