Salmon cream cheese roll

Ingredients for 4 servings:

• 100 g leaf spinach (frozen)
• 1 onion(s)
• 75 ml vegetable broth (1/4 tsp instant)
• 2 tbsp cream cheese (30% fat)
• ½ tbsp low-fat curd cheese
• 2 tsp horseradish, grated
• 165 g smoked salmon
• 1 tbsp oil
• 2 tbsp Balsamic vinegar (grape balsamic vinegar)
• salt and pepper
• some sweetener (a few drops)
• 300 g mixed leaf salad

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 40 minutes

Thaw the spinach. Peel and dice the onion. Heat the broth in a saucepan and sauté the onion. Add the spinach and cook over low heat for 15 minutes. Let it cool slightly, squeeze the spinach dry, puree it, and mix it with the cream cheese, quark, and horseradish. Lay the salmon on cling film, spread with the spinach cream, and roll it up tightly using the film. Chill overnight. Mix the vinegar with salt, pepper, and sweetener, then whisk in the oil. Season to taste. Wash and trim the lettuce leaves and tear them into bite-sized pieces. Place on a plate and drizzle with the dressing. Cut the salmon and cream cheese roll into pieces and arrange on top of the salad.