Salmon rolls with spinach
Grind bony salmon fillets. Add spice and cream and mix everthing together.
Make rolls from the mix and put them on stainless steel container. Insert it into the preheated Retigo combi steamer that is set to 99 °C, steam for 8 minutes. Add salt and garlic powder to the fresh or frozen cut spinach. Put it on the stainless steel gastro container and cook it at the same time as the salmon. Serve spinach with sauce and salmon rolls on top.