Salmon roll with goat's cheese

Ingredients for 4 servings:

• 250 g spinach
• 2 eggs
• salt and pepper
• nutmeg
• 1 shallot(s)
• 1 garlic clove(s)
• 1 tsp, leveled chili flakes
• 300 g smoked salmon
• 250 g goat’s cheese, e.g. Chavroux
• oil

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 45 minutes

Dice the shallot and garlic and sauté lightly in a little oil, then add the spinach (I use young, frozen spinach (not creamed spinach)) and season with salt, pepper, and nutmeg. Stir until thawed, then let cool slightly. Whisk the eggs well and mix with the spinach. Line a baking tray with baking paper and spread the mixture on it. Bake for 25 minutes at 180 degrees. Then let cool. In the meantime, mix the cheese with salt and chili flakes well. Spread the cheese on the spinach. Spread the salmon on top and shape everything into a tight roll. Wrap in cling film and then in aluminum foil. Leave to marinate in the refrigerator overnight. Unwrap the next day and slice. Arrange on a platter and serve.