Spinach and Salmon Roll

Preheat the oven to 160 °C convection oven or 180 °C top/bottom heat and line a baking tray with baking paper.

Remove the spinach leaves from the freezer and allow to defrost. Then squeeze out the water contained well. If fresh spinach is available, blanch it in salted water beforehand until soft and then drain well.

Season the eggs in a bowl with pepper, salt and possibly other spices to taste. Beat with a mixer until foamy.

Add the psyllium husks and the cheese and mix well. Finally, gently stir in the spinach briefly on the lowest setting.

Spread the batter on the prepared baking sheet and spread the spinach mixture evenly on the baking sheet with the back of a spoon, as thin and square as possible. Bake for 20 minutes.

Cool the baked dough at least enough to prevent the cream cheese from melting on it.

Mix the cream cheese with pepper to taste and spread it on the dough. Then place the salmon slices on top and roll everything tightly into a roll.

Then cut 1-2 cm thick slices from the roll and arrange on a plate.

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