Scramble the eggs in a bowl until frothy. Add salt and pepper.
3 eggs
Mix the parmesan with the spinach and eggs. The spinach now takes over, of course. But when you bake it, it will quickly change again. You should not use more than 3 eggs, otherwise the dough will be too thick and difficult to roll.
Bake the omelet in a pan with olive oil. Turn it carefully. And gently lift it out of the pan.
Let it cool briefly. Meanwhile, chop the greens of two dill stalks and mix them with the cream cheese.
2 dill sticks, 50 g herb cream cheese
Spread the cheese on top of the omelet.
Spread the salmon on top and drizzle the omelet with lemon juice.
100 g smoked salmon, Salt, pepper and lemon juice
Roll the omelet into a roll and wrap it in plastic wrap. Let your omelet rest for at least 2 hours. This will make it really juicy and delicious! Even better: let the salmon roll with cream cheese rest overnight.
Carefully take it out of the foil and cut 2-4 cm thick slices from the salmon roll, depending on your mood.
Put them on a plate and everyone can have a bite. PS: If you drizzle a little fresh lemon over the rolls just before serving, it'll taste especially good.