Salmon and spinach roll

Ingredients for 1 servings:

• 125 g leaf spinach, frozen
• 4 eggs
• 50 g cheese, grated
• 250 g smoked salmon
• 200 g herb cream cheese
• salt and pepper
• Parmesan
• some lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 40 minutes

as a starter or for the buffet

Thaw the spinach and chop it slightly smaller. Beat the eggs until frothy. Mix the spinach, salt, pepper, and cheese with the egg mixture. Line a baking sheet with parchment paper and sprinkle with Parmesan cheese, then spread the mixture on top. Bake for 10 minutes at 200°C (400°F), let cool, then turn over so the filling is on the cheese side. Spread with herb cream cheese, spread the salmon on top, and drizzle with lemon juice. Roll the whole thing tightly and wrap in cling film. Refrigerate for at least 6 hours. Then cut into slices of any thickness. (The number of slices will vary depending on how thick you cut it.) It looks great. Serve with baguette and perhaps creamed horseradish. As an appetizer, I allow 2-3 rolls. This makes enough for 6 servings for me.