Wash the spinach to the roots, drown the spinach, squeeze the water, cut into pieces and serve.
Mix the egg yolk of the egg and mix the chopped basil, salt and black pepper.
Spread the protein into a dry foam and slowly pour it into the spinach egg yolk paste.
Bake the oil pad, pour the spinach egg paste into the baking pan and bake for 15 minutes at 180 degrees.
The spinach egg skin is baked, and the oiled paper is torn off, and the smoked salmon fillet, dill, lemon dander and lemon juice are placed on it. Roll up like a roll of cake rolls. Cover the two ends with baking paper and refrigerate for a few hours.