Egg and Smoked Salmon Roll-Ups with Sautéed Spinach

Place eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer and cook for 9-10 minutes until fully hard-boiled. Immediately transfer to an ice bath to stop cooking and cool for 5 minutes.

Rinse spinach thoroughly under cold water to remove any grit, then pat dry with a clean towel. Peel and thinly slice garlic cloves. Set aside for cooking.

Peel the cooled hard-boiled eggs and slice each lengthwise into halves. Carefully remove the yolks (reserve for another use if desired). Spread a thin layer of cream cheese inside each egg white half. Wrap a small slice of smoked salmon around each egg white to form a roll-up. Garnish with chopped dill, a few capers, a pinch of lemon zest, and a sprinkle of black pepper.

Heat olive oil in a large skillet over medium heat (about 160°C). Add sliced garlic and sauté for 1-2 minutes until fragrant and lightly golden, stirring to prevent burning. Add spinach in handfuls, stirring constantly for 2-3 minutes until wilted and bright green, ensuring it doesn’t overcook into a mushy texture.