Spinach-Salmon-Roll

1. Put eggs, spinach, mozzarella and almonds in a blender and puree them together.
2. Put baking paper on a baking tray, brush with a little oil and pour the spinach mixture on top. Bake in a preheated oven at 200°C for 12 to 13 minutes.
3. Slightly moisten a tea towel and placethe dough onto it. Make the dough into a roll and let it cool in this form for 30 minutes. Once cooled, roll up again.
4. Mix cream cheese with lemon juice, salt, horseradish and cress and spread on the dough. Place the smoked salmon in a single layer on top of the cream cheese and roll up tightly. Wrap in plastic wrap and refrigerate for at least 1 hour. Then cut into slices with a sharp knife and serve. It can be served with a fresh salad.

Tip: The salmon roll can be prepared one day in advance. Chives are also suitable instead of cress.