Smoked Salmon Roll

Defrost the spinach. Puree, season with salt and season with pepper.

Cook the pancake batter with milk according to package directions. Mix with the pureed spinach, season lightly with salt and season with pepper.

Heat the oil in a frying pan. Bake 4 large narrow pancakes from the batter, cool. Rinse dill, chop tips finely. Mix cream cheese with salt, dill, juice of one lemon and pepper, spread on pancakes. Top with salmon, roll up tightly. Divide into 2 cm wide slices with a sharp kitchen knife, bring to the table.

Tip: The roll can be cut into slices better and cleaner if you wrap it in plastic wrap and let it cool for at least 1 hour. Do not slice until ready to serve.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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