Smoked salmon roll

Ingredients for 4 servings:

• 225 g leaf spinach, frozen
• 4 m.-sized eggs
• Nutmeg, grated
• Salt
• pepper
• ½ bunch of dill
• 200 g double cream cheese
• ½ lemon(s), untreated (juice and zest)
• 250 g smoked salmon

Instructions

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

Thaw the spinach. Preheat the oven to 200°C (400°F). Separate the eggs. Combine the egg yolks with a pinch of nutmeg, salt, pepper, and the squeezed spinach. Purée in an electric food processor. (Or finely chop the spinach, mix with the egg yolks, and spices.) Beat the egg whites with a pinch of salt until stiff peaks form and fold into the spinach mixture. Line a baking sheet with baking paper. Spread the spinach mixture thinly on top. Bake at 200°C (Gas Mark 3) for 10-12 minutes, then carefully remove the baking paper. Cover the crepe base with a kitchen towel and let it cool. Meanwhile, rinse the dill and chop the tips. Mix with the cream cheese, lemon juice, and zest, season with salt and pepper. Spread the cream cheese mixture over the crepe base. Top with salmon and roll tightly from the long side. Cut into slices with a sharp knife and serve. Side: Salad