Salmon snails

Ingredients for 2 servings:

• 3 eggs
• 1 tbsp chives
• ½ tsp salt
• 2 tbsp cream cheese
• 2 tsp creamed horseradish
• 150 g smoked salmon slices
• Clarified butter

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Whisk the eggs well, season with salt and chives. Heat clarified butter in a 28 cm pan and pour in the egg mixture. Cook over medium heat until thickened, forming a flatbread. Let the egg flatbread cool. Whisk together the cream cheese and horseradish cream well and spread it on the flatbread. Top with smoked salmon slices and roll up tightly. Wrap this roll very tightly in cling film and place it in the freezer for about 30 minutes. Then unwrap the roll and cut diagonally into slices.