Spinach and salmon wrap with cream cheese
Ingredient List (2 People)
3 eggs
pepper
Sale
nutmeg
80 g of parmesan cheese (or Gouda)
250 g frozen spinach (or more fresh)
200 g of cream cheese
200 g of sliced smoked salmon
Preparation:
1. Thaw frozen spinach. If you have fresh spinach, heat it briefly in salted water. Let them drain well.
2. Preheat the oven to 160 degrees with a conventional oven or 180 degrees with top and bottom heat oven. Use a baking sheet with parchment paper.
3. Beat the eggs with the pepper, salt and grated nutmeg for a few minutes with the mixer until frothy.
4. Add the Parmesan (or Gouda) to the egg mixture. Squeeze the spinach by hand and add the spinach to the beaten egg. Now mix everything evenly until you get a paste.
5. Fill the dough onto the prepared pan and spread the spinach dough evenly over the pan with the back of a spoon, making it as square as possible. Put the spinach paste in the oven for 20 minutes.
6. Let the spinach-salmon roll base cool down so well after cooking that the cream cheese no longer melts on it. Mix the cream cheese with the pepper until you get a smooth cream cheese to taste, arrange it on the base of the spinach cake and spread it evenly.
7. Now spread the salmon slices on the cream cheese layer and roll it all into a wrap. Slice the spinach and salmon roll and serve.
Tip: You can also serve it as a hot dish. Use the mozzarella instead of the cream cheese and put everything in the oven for another 10 minutes.
It can also be filled with cheese and tomatoes as a vegetarian variant.
Nutritional values per Person
2.9g carbohydrates 34.7g protein 41.6g grass 533 kcal