Spinach roll with cream cheese and trout

Saute the onion (100 g) in ghee (50 g), add the thawed spinach (250 g), and cook for 5 minutes. Transfer to a bowl, add the garlic (8 g), almond flour (50 g), psyllium (10 g), and yolks from the eggs (150 g), then blend until even.

Whip the whites from the eggs (150 g) to firm peaks and gently fold them into the spinach mixture. Spread the batter in a 20 x 30 cm pan and bake at 200°C for about 20 minutes.

Turn the baked sheet onto plastic wrap, cover it with a damp towel for 5 minutes, and remove the parchment. Spread with cream cheese (250 g), add the trout (150 g), roll tightly, and refrigerate for at least 2 hours.