- Put eggs, spinach, mozzarella and almonds in a blender and puree them together.
- 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.
- 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.
- 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.