- 200gr frozen spinach
- 50ml Extra Virgin Olive Oil
- 2 eggs
- 100gr of flour
- 1 tub of garlic and herbs cream cheese
- 150gr smoked salmon
- 1 plain yogurt
- 1 tablespoon of baking powder
- A handful of Borges chopped Walnuts
Step by step
Beat the eggs and mix them with olive oil, yoghourt, a pinch of salt, baking powder and flour. Add the spinach well drained and mix again with the blender again.
Cover an oven tray with a baking sheet and spread the dough over it. Put in the pre-heated oven at 170º for 8 minutes. Remove and let it cool down to room temperature. Taking care not to break it, detach the mixture from the baking sheet.
Place the cake on a lightly dampen cloth, roll it and let it cool down.
In a bowl, mix the cream cheese with chopped walnuts. When the cake is cold, unroll it and spread with the cheese and walnuts mixture, cut the salmon into strips and spread it over.
Roll the cake up again and using a kitchen cloth put it in the fridge, with the cloth, to harden.