Ingredients:

•         4    Eggs
•  150 g    Spinach, frozen
•    50 g    Gouda or Emmentaler, shredded
•  ½ tsp    Salt
•  ½ tsp    Pepper

Filling:

• 200 g    Cream Cheese
• 200 g    Smoked Salmon
•  1 tsp    Horseradish
•              fresh Dill to garnish

Directions:

Thaw spinach, press out some of the water and chop (if using fresh Spinach, chop finely).
Prepare a cookie sheet with parchment paper and set aside.

In a bowl, beat the eggs, fold in the spinach and season with salt and pepper.

Spread the “dough” on to the cookie sheet and sprinkle with the shredded cheese.

Bake in a preheated Convection Oven for 10 minutes at 360 °F until golden brown.
Remove from oven and let it cool.
Cover with a plastic sheet and flip it over onto solid surface (like a cutting board or cookie sheet).
Carefully remove the parchment paper.

Cut the salmon into strips.
Blend the cream cheese and horseradish together and fold in the Salmon.

Spread the mixture evenly on the egg spinach sheet and roll up tightly.

Wrap into plastic wrap and refrigerate for a few hours.
Cut into ¾ inch slices, garnish with Dill and serve.