Spinach roll with smoked salmon

1. Stage

1. Boil water in a saucepan and pour the spinach into the boiling water. When the water is boiling again, drain it and cool the spinach in ice water. Squeeze out the excess water with your hands.

2. Stage

2. Put the spinach, egg yolks, salt, pepper and nutmeg in a blender and blend until smooth.

3. Stage

3. Beat the whites into a soft foam and mix gently with the mashed spinach.

4. Stage

4. Place the mixture on a baking tray lined with parchment. Bake at 200 C for 10 to 12 minutes. Turn out onto a clean sheet of parchment and leave to cool.

5. Stage

5. For the filling, mix the cheese, dill, lemon juice and zest. (Taste the zest; if it is too bitter, just the juice is fine.) Season with salt and pepper.

6. Stage

6. Carefully remove the parchment left over from the baking sheet. Cut the loaf in half lengthwise. Place each half on clingfilm and spread the cheese mixture, leaving a small rim. Place salmon slices on top, sprinkle a little freshly ground black pepper and roll up tightly.

7. Stage

7. Wrap in clingfilm and twist the edges of the clingfilm. Place in the refrigerator for 2 hours.

8. Stage

8. Cut each roll into 10 pieces, using a very sharp knife.

9. Stage

9. Place on a serving platter and serve chilled as an appetizer.