Summary

Ingredients

• 500 g spinach leaves, fresher
• 4 egg (s)
• 50 g horseradish, (freshly rated)
• 200 g whipped cream
• 200 g salmon, (smoked) in slices
• 50 g parmesan, rated
• Nutmeg, (grated)
• salt
• possibly lemon juice

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Instructions

1. Bring 1.5 liters of water to a boil in a saucepan.
2. In the meantime, remove the coarse stalks from the spinach. Clean and wash the leaves. Salt the boiling water and add the spinach for two minutes, then pour into a sieve, pour cold water over it and squeeze out very well.
3. Preheat the oven to 200 degrees and line a baking sheet with parchment paper.
4. Squeeze out the cooled spinach and roughly cut it with a knife, then squeeze it out again.
5. Beat the eggs very well, fold in the parmesan, carefully fold in the spinach, season with salt and pepper and season with a little grated nutmeg. Spread the (liquid) mixture on the baking paper and bake in the oven on the lower rail for between 10 and 15 minutes at 200 degrees.
6. Remove the dough from the tray and let it cool down on the paper.
7. Whip the whipped cream until stiff and fold in the horseradish. If you want, you can add a little lemon juice to taste.
8. Spread the cream on the dough and distribute the salmon slices evenly on top. Roll up tightly from one narrow side using the baking paper. Wrap the roll in a cling film and let it sit for at least 12 hours.