Salmon and spinach roulade


200 g smoked salmon slices
300 g frozen spinach
approx. 400 g. cream spreadable cheese
3 eggs
1 tsp of butter
3 garlic cloves
a pinch of nutmeg
pepper, salt.


Fry spinach on the hot butter, season with garlic, pepper and salt. Separate the whites of the eggs from the yolks. Mix yolks with slightly cooled spinach, season with nutmeg. Whip the whites of the eggs and gently mix it with the spinach filling. Pour it out onto the tin covered with baking paper and bake for 15 minutes in 190 degrees temperature.

After removing from the oven, cool it down and take off the paper. Then spread cream cheese onto the spinach mixture and put salmon over it. Roll it up into roulades and,  for best effects, cool it in the fridge, even for a couple of hours before serving.