150 g smoked salmon
5 eggs
500 g frozen spinach, chopped
1 boursin garlic fine herbs
Method:
Beat the eggs into an omelet, mix them with the defrosted and drained spinach
Spread them on 1 baking paper sheet in the oven.
Bake at 210°, preheated oven. for 25 to 30 minutes.
After cooking, spread the boursin, then cover with the smoked salmon.
Roll this preparation tightly and filmed like a roll.
Put in the fridge for at least 3 hours
It’s better to do it the day before
Serve cut into large slices with a little fresh cream.