Spinach omelet salmon rolls

Ingredients for 6 servings:

• 4 m.-sized eggs
• 100 g leaf spinach, frozen
• 1 cup herb cream cheese
• 20 ml cream
• 200 g smoked salmon
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 35 minutes

makes two omelettes

Thaw the spinach and then chop it. A blender is best for this. Crack the eggs into a bowl and mix with a fork. Season with salt and pepper to taste, then add the cream. Stir in the spinach. Heat a pan with olive oil and pour half of the egg mixture into the pan to form an omelet. Fry on both sides, turning carefully. When the omelet is done, carefully transfer it to a plate and let it cool. Meanwhile, cook the second omelet. When the omelets have cooled, spread a generous amount of cream cheese on top and then thinly slice the smoked salmon over the entire omelet. To help the rolls stick together, spread a little cream cheese over the salmon as well. Roll up the omelets and carefully cut into finger-thick slices using a sharp knife. Chill the rolls before serving. If you like, garnish the plate with balsamic cream; it also tastes great with them.