Summary

Ingredients

• 225 g spinach leaves, frozen
• 4 medium egg (s)
• Nutmeg, grated
• salt
• pepper
• 0.5 ½ bunch dill
• 200 g double cream cheese
• 0.5 ½ lemon (s), untreated (juice and zest)
• 250 g salmon, smoked

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Instructions

1. Thaw the spinach. Preheat the electric oven to 200 degrees. Separate eggs.
2. Mix the egg yolks with a pinch of nutmeg, salt, pepper and squeezed spinach, puree in the electric food processor. (Or finely chop spinach, mix with egg yolks and spices.)
3. Beat egg whites with a pinch of salt until stiff and fold into the spinach mixture.
4. Line the tray with baking paper. Spread the spinach mixture thinly on top. Bake at 200 degrees (gas: level 3) for 10-12 minutes, carefully peel off the baking paper. Cover the crêpe base with a kitchen towel and let it cool down.
5. In the meantime, rinse off the dill and chop the tips. Mix with cream cheese, lemon juice and zest, salt and pepper. Spread the cream cheese mixture on the crêpe base. Cover with salmon and roll up tightly from the long side. Cut into slices with a sharp knife, serve.
6. Side dish: salad