Summary

Ingredients

• 8 egg (s)
• 900 g spinach leaves, chopped, frozen
• 1 teaspoon salt
• Chili powder or pepper
• 200 g smoked salmon

For the cream:

• 1 avocado (s)
• 1 teaspoon, heaped cashew butter
• 1 teaspoon apple cider vinegar
• 1 pinch (s) salt

For the salad:

• 2 romaine lettuce (lettuce hearts)
• 1 zucchini
• 0.5 ½ avocado (s)
• 2 teaspoons mustard
• 1 teaspoon, heaped cashew butter
• 5 tablespoon apple cider vinegar
• 0.5 teaspoon ½ salt
• Chili powder or pepper

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Instructions

1. Preheat the oven to 200 ° C fan-assisted air. Thaw the spinach leaves and place in a fine sieve. Press the excess water through the sieve. Put the eggs in a large bowl and mix with the squeezed spinach, salt and chilli or pepper. Line a baking sheet with parchment paper and distribute the egg and spinach mixture evenly on it. Bake for 10 minutes and let cool.
2. Halve the Avodaco and mix the pulp with cashew butter, vinegar and salt in a tall vessel with the hand blender to an even cream.
3. Cover the top of the spinach and egg base with cling film, place a cutting board over it. Tip the bottom onto the cutting board and carefully peel off the baking paper. Brush the base with the avocado cashew cream, leaving about 5 cm free at the top. Now cover the bottom with smoked salmon, also leaving about 5 cm of space to the top and bottom edge. Gently roll up the bottom. Wrap the cling film tightly around the salmon and spinach roll and swirl at the ends. Put the roll in the refrigerator and let it steep for at least 1 hour.
4. For the salad, scrape the pulp of the avocado half into a large salad bowl and mash it with a fork. Add cashew butter, mustard, salt and chilli or pepper and mix well. Finally stir in the vinegar. Wash the lettuce hearts, cut in half and cut into strips. Wash the zucchini too and grate with a square grater. Put the lettuce and zucchini in the salad bowl and mix together.
5. Portion the salad into deep plates and serve with slices of the salmon and spinach roll.