Thaw the creamed spinach and squeeze it out a little, season with salt, pepper and nutmeg. Crumble the eggs and stir in. Spread on a baking sheet lined with baking paper, as evenly and rectangularly as possible. Bake for about 10-15 minutes, the base puffs up a little here and there. Then let it cool down well.
Puree the cream cheese and trout together. If you like, you can add up to 100 g quark after the puree. It tastes a little fresher, but is also a little softer, so you have to be a little more careful with handling.
Now carefully remove the spinach crust from the baking paper, then spread the mixture on it and roll it up. Wrap the roll in cling film and place in the refrigerator for a few hours before serving, especially if curd cheese has been used.
I like to finish it the day in advance and it lasts for several days (depending on the date of the cream cheese and trout) so that you can always take it as a side dish.
Tip:
If you don`t have creamed spinach, add a dash of cream to normal.
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