Hearty, light, and versatile: This low-carb spinach and salmon roll is quick to make, ideal for meal prep, and perfect for breakfast, brunch, or as a party snack.
Spinach and Salmon Roll
SimplyLevel
30 min.working hours
from Paulina
Ingredients
- 40 gPancake & Waffle Mix
- 125 gFrozen spinach (thawed and squeezed well)
- 4Eggs (size M)
- 50 gGrated cheese (e.g. Gouda)
- 1 tbspParmesan
- SomeSalt, pepper
For the filling
- 100 g Balance cream cheese
- 200 g smoked salmon
- 1–2 tsp lemon juice
Nutritional values per serving
146
calories
13 g
protein
1.7 g
carbohydrates
9.5 g
Fat
preparation
-
Preheat the oven: Preheat the oven to 200 degrees Celsius top and bottom heat. Line a baking sheet with
parchment paper. -
Prepare spinach mixture: Whisk eggs. Stir in Sheko Pancake Mix. Add spinach and cheese. Season with salt and pepper.
-
Spread the Parmesan evenly over the baking paper. Spread the spinach mixture thinly on top. Bake for 10 minutes until the base is set and lightly colored.
-
Remove the baking sheet from the oven and let it cool briefly. Carefully turn the base over
and peel off the baking paper. -
Spread the spinach base with Balance cream cheese. Spread the salmon on top. Drizzle with lemon juice.
-
Roll up tightly, preferably with plastic wrap. Let set in the refrigerator for at least 1 hour. Slice and serve cold.
