Spinach roll with salmon

Ingredients for 2 servings:

• 200 g creamed spinach
• 3 eggs
• 100 g Gouda, grated
• 100 g smoked salmon
• 1 bunch of dill

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 18 minutes; Total time approx. 2 hours 48 minutes

low-carb, ketogenic

Mix the spinach with the eggs, salt, and pepper. Pour the mixture onto a baking sheet lined with baking paper and spread it out. Sprinkle the cheese over the mixture and bake the mixture in a preheated oven at 200°C (top/bottom heat) for 15-18 minutes. Remove the tray and let it cool completely. Wash and chop the dill. Spread the cream cheese over the spinach base, arrange the salmon slices on top, and sprinkle with dill. Carefully roll everything up and wrap in cling film or aluminum foil. Let the roll chill in the refrigerator for at least 2 hours, then slice and serve. Serve with salad. Tip: Leaf spinach also works; it just needs to be squeezed out and chopped. If you don’t like salmon, you can also top with cooked ham, salami, or cheese slices.