Instructions

1. Preheat the oven to 220°C (428°F). Grease a baking tray with butter and line it with parchment paper.
2. In a bowl, whisk together eggs, flour, baking powder, and salt until smooth.
3. Pour the batter onto the prepared baking tray and spread evenly.
4. Bake in the oven for about 8-10 minutes, or until golden and set.
5. Remove from the oven and let it cool slightly. Carefully peel off the parchment paper.
6. In another bowl, mix cream cheese, dill, lemon juice, salt, and pepper until well combined.
7. Spread the cream cheese mixture evenly over the baked egg base.
8. Evenly distribute the wilted spinach and smoked salmon over the cream cheese layer.
9. Starting from one end, gently roll the roulade into a log shape, using the parchment paper to help.
10. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before slicing.

Equipment

1. Baking tray
2. Parchment paper
3. Mixing bowls
4. Whisk
5. Plastic wrap
6. Knife for slicing

Nutrients

• Calories: approx 250 kcal per serving
• Protein: 15g
• Carbohydrates: 10g
• Fat: 18g
• Fiber: 1g