Oven pancakes with spinach and salmon

Ingredients for 6 servings:

• 4 eggs
• 200 ml buttermilk
• 100 g flour
• 1 cup sour cream
• 1 cup herb cream cheese
• 1 tbsp mustard
• 150 g smoked salmon
• 6 servings of frozen leaf spinach
• salt and pepper
• 1 tbsp, picked parsley, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Defrost the spinach in a saucepan over low heat. Preheat the oven to 175°C (fan/convection oven) using a baking sheet lined with baking paper. Beat the eggs until frothy, add salt, pepper, flour, and buttermilk, and mix well. Remove the baking sheet from the oven and quickly brush with oil. Pour the mixture onto the baking sheet, spreading it evenly to reach every corner. Bake in the oven for about 12-15 minutes. Meanwhile, place the spinach in a sieve and squeeze out the excess water. Mix the sour cream with the herb cream cheese, season with salt, pepper, parsley, and mustard, and set aside. Transfer the finished pancake, still on the baking paper, to a wire rack and let cool slightly. Spread the spinach on top (not too thickly; you might want to leave some leftover), then spread the cheese cream on top (it’s best to do this in tablespoon-sized portions first). Arrange the salmon slices on top and carefully roll them up using the baking paper. After that, it’s best to put it back in the fridge for at least another hour to firm up a bit. This recipe is a variation of the existing salmon roll recipes, but I was looking in vain for one with spinach (not in the dough), so I’m including it. This was originally intended as a starter for about six people, but we had it for two as a gourmet lunch with white bread and salad. We cut it straight away into 4cm thick slices without further refrigeration and enjoyed it… the filling leaked out a little when we cut it, but not too much. By the way, you can of course also use fresh, washed leaf spinach. Instead of herb cream cheese, you can also use horseradish cream cheese (in this case, omit the mustard).