Fine smoked salmon roll

Ingredients for 4 servings:

• 350 g leaf spinach (frozen)
• 3 eggs
• 200 g cream cheese
• 150 g salmon (smoked salmon)
• ½ bunch of dill
• ½ lemon(s), untreated, zest and juice
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Pancake roll with leaf spinach and smoked salmon—great for a buffet! Also works with the Thermomix

Thaw the spinach (if using fresh spinach: briefly blanch in boiling salted water), drain in a sieve, and squeeze dry. Separate the eggs, mix the egg yolks with the spinach, salt, pepper, and nutmeg, and blend until smooth using an immersion blender (if you have a Thermomix, you can do this in it—simply blend for 10 seconds on speed 8). Beat the egg whites until stiff and carefully fold into the spinach mixture. Line a baking tray with baking paper, spread the spinach mixture thinly, and bake in a preheated oven at 200°C for 10-12 minutes. Remove from the oven, turn out onto a second sheet of baking paper, and let cool. Wash the dill, shake dry, and finely chop. Mix the cream cheese with the dill, about 1 tablespoon of grated lemon zest, and about 3 tablespoons of lemon juice, and season with salt and pepper. Spread the cream cheese mixture on the spinach base, top with salmon slices, and roll up tightly. Wrap in cling film and chill in the refrigerator for at least 1 hour. To serve, cut the roll into approximately 2 cm thick slices with a knife.