John Myers
Ingredients for 6 servings:
- 400 g cheese, grated
- 4 eggs (size M)
- 300 g spinach (frozen), thawed
- 1 small onion(s)
- 1 small garlic clove(s)
- Nutmeg, freshly grated
- 1 pinch of sweet paprika powder
- Pepper from the mill
- 200 g cream cheese
- 2 packs of smoked salmon, thinly sliced
- e.g. baguette(s)
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours
Preheat the oven to 180–200°C. Line a baking sheet with baking paper and spread the grated cheese on it. Peel and finely dice the onion and garlic, add to the thawed spinach, and season with pepper, paprika, and nutmeg. Add the eggs and mix well with a hand mixer, then spread everything over the cheese. Place in the oven for 15–20 minutes and then let cool completely. Spread the cream cheese on the cooled cheese and spinach plate and then spread the salmon on top. Roll into a log from the long side and refrigerate for 2 hours. Then cut into approximately 1.5 cm thick slices and serve on baguette slices with salad.
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