Summary

Ingredients

• 4 medium egg (s)
• 150 g spinach leaves, fresh or frozen
• 250 g smoked salmon, sliced
• 100 g cheese your choice, rated
• 200 g cream cheese
• 100 parmesan, freshly grated
• Seasonal herbs, fresh (parsley, chives, basil, etc.)
• some Milk
• some lemon juice
• some salt and pepper
• some nutmeg
• 0.5 ½ large lemon (s), the juice from it
• some paprika powder

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Instructions

1. Thaw the frozen spinach or blanch the fresh spinach, quench in ice water and drain, then chop finely. Grate the cheese of your choice.
2. Beat the eggs in a bowl until frothy, mix with the spinach and cheese and season with salt, pepper and nutmeg.
3. Line a baking sheet with parchment paper and sprinkle with the grated parmesan. Spread the egg, cheese and spinach mixture evenly and thinly on the baking sheet until it is square or rectangular.
4. Put the tray in the preheated oven and bake the mixture at 200 degrees for about 10 minutes and then take it out. Let the mixture cool down a little, then pull it off the baking sheet, turn it over on a fresh layer of baking paper and remove the top paper.
5. Stir the cream cheese with a little milk until smooth and stir in the finely chopped fresh herbs. Season to taste with pepper, salt and paprika powder and apply the mixture thinly to the cooling egg mixture. Leave the edges about 1 - 1.5 cm free.
6. Finally, spread the salmon cut into strips on top, drizzle with the fresh lemon juice of 1/2 lemon and, if necessary, sprinkle with a little pepper from the mill.
7. Now roll everything tightly into a roll, wrap in cling film and put in the refrigerator for at least 6 to 8 hours.
8. Then cut the roll into slices.
9. Mashed potatoes, bread and / or tomato carpaccio go well with it.