Salmon and spinach roll

Ingredients

6 servings

• 4 eggs
• 150 g of flour
• 10 cl of milk (adjust quantity as needed)
• spices (according to your taste: chives, nutmeg, salt, pepper, parsley...)
• 2 tablespoons of cream cheese (e.g., Madame Loik)
• 4 good tablespoons of Greek yogurt (adjust according to desired consistency)
• 2 packs of smoked salmon (enough slices to cover the dough)
• 500 g of spinach (fresh or frozen, creamed for extra softness)

Steps

1. 1

   Preheat the oven to 200°C (convection).

2. 2

   Beat the egg whites until stiff with a pinch of salt.

3. 3

   In another bowl, mix the egg yolks and flour, then thin with a little milk (blend if necessary to avoid lumps), then gradually fold the beaten egg whites into this mixture.

4. 4

   Place a sheet of parchment paper on your baking tray, butter it if necessary, and spread your mixture into a rectangle. Bake for 5 to 10 minutes to the desired level of doneness (watch carefully, it cooks quickly!) When you take it out of the oven, roll the dough onto itself around a clean kitchen towel so it takes its final shape.

5. 5

   Mix the cream cheese, Greek yogurt, salt, and spices (of your choice).

6. 6

   Thaw the spinach (or sauté briefly if fresh), and wait for them to cool slightly.

7. 7

   Gently unroll the dough, remove the towel, and spread the cream cheese mixture evenly, leaving a centimeter at the edge to prevent overflow when rolling, then cover with smoked salmon, and finally with spinach. Roll and remove any excess, then let it rest for a few minutes so the roll holds its shape. Serve warm or cold.