Protein Spinach Roll with Salmon and Fresh Dill

Preheat the oven to 180 °C. Line a baking tray with baking paper.

In a blender, blend the spinach, egg yolks, salt, pepper, and nutmeg until you get a smooth green mixture.

In a separate bowl, whisk the egg whites into stiff peaks. Gently fold the beaten egg whites into the spinach mixture using a spatula. Finally, carefully add the grated parmesan.

Spread the mixture evenly onto the baking tray (about 1 cm thick) and bake for 10–12 minutes, until the base is firm. Remove from the oven and let it cool completely.

In a small bowl, prepare the filling: mix the cream cheese, Greek yogurt, garlic, dill, and lime juice.

Spread the filling over the cooled spinach base and arrange the slices of smoked salmon on top. Tightly roll up the roulade with the help of the baking paper.

Before slicing, place it in the refrigerator for at least 30 minutes to let the flavors combine and the shape set.