Salmon – Spinach – Roulade

Ingredients for 4 servings:

• 4 eggs
• 125 g leaf spinach, frozen
• 50 g cheese, grated, any
• 50 g Parmesan, grated
• 200 g cream cheese with herbs
• 250 g smoked salmon
• lemon juice
• Horseradish (cream horseradish)
• Dill, finely chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Whisk the eggs with a fork, add the thawed spinach leaves and grated cheese, season with salt and pepper, and mix thoroughly. Line a baking sheet with parchment paper and sprinkle with grated Parmesan cheese. Spread the egg mixture evenly on top (you’ll think there’s not enough, but it’s enough!). Bake at 200°C for about 10 minutes. Remove the roulade from the baking sheet using the parchment paper and let it cool, then turn it over and peel off the paper. Spread the roulade with herb cream cheese, top with smoked salmon, and drizzle with lemon juice. Sprinkle with some creamed horseradish and dill. Roll up, cut into 1 cm thick slices, and serve. Serve with white bread and a vinegar and oil marinade with spring onions.