Spinach omelette roll with salmon

Name: Spinach omelette roll with salmon
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 125 g young leaf spinach; 5 Eggs (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 300 g Double cream cheese; 100 g Schmand; 250 g smoked salmon (in slices); 3-4 Stem(s) Dill; baking paper; 7-10 Tbsp Tea towel

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

125 g young leaf spinach
5 Eggs (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
300 g Double cream cheese
100 g Schmand
250 g smoked salmon (in slices)
3-4 Stem(s) Dill
baking paper
7-10 Tbsp Tea towel

Directions

1
Sort the spinach, wash and drain well. Separate eggs. Beat egg whites until stiff. Beat the egg yolks, 1⁄2 teaspoon salt, pepper and 1 pinch of nutmeg with the whisks of the mixer until foamy. Fold in the beaten egg white.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line baking tray with baking paper. Spread spinach on top. Carefully spread egg mixture on top. Bake in a hot oven for approx. 12 minutes.
3
In the meantime, stir the cream cheese with the sour cream until smooth and season with salt and pepper. Pluck the salmon roughly. Take the omelette out of the oven. Turn out immediately onto a clean tea towel. Carefully peel off the baking paper.
4
Roll the omelette tightly from a short side using the cloth. Leave to cool for about 15 minutes.
5
Unroll the omelette again. Spread the cream cheese cream on top, leaving an approx. 1 cm wide edge all around. Spread salmon on top. Roll up the omelette again and chill for about 30 minutes.
6
Wash the dill, shake dry and cut finely. Arrange the roll on a plate. Sprinkle with dill and serve.
7
Tip for vegetarians: Instead of salmon, spread drained roasted peppers from the jar on cream cheese and omelette.