Salmon roll

Ingredients for 1 servings:

• 3 m.-sized eggs
• 50 g flour
• 1 pinch of salt
• Paprika powder, and for seasoning
• pepper
• nutmeg
• 400 g herb cream cheese
• 5 tbsp milk
• 1 small onion(s), finely chopped
• 200 g smoked salmon

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 25 minutes

Prepare a sponge cake. Beat the egg whites with the salt until stiff. Briefly whisk the egg yolks and fold them into the egg whites. Mix the flour with paprika, pepper, and nutmeg (to taste), sift them over the mixture, and fold them in loosely. Line a baking tray with baking paper or nonstick baking foil, pour in the batter (use a baking frame if available). Bake the sponge cake in a preheated oven at 200°C (top and bottom heat) for approx. 7-10 minutes. After baking, remove the baking paper or foil, cover with another layer of foil or a tea towel, and let cool. Mix the herb cream cheese with the milk, finely chopped onion, and a little pepper until creamy, then spread it on the cold sponge cake. Cover the plate with the salmon slices, roll up the sponge cake, and chill for approx. 3 hours. Then slice and serve.