Nettle Roll with Cream Cheese and Shrimp

Ingredients

• 150 g nettles
• 300 ml milk
• 3 eggs
• 180 g flour
• 1 pinch salt
• 2 tbsp plant oil
• 250 g cooked peeled shrimps
• 400 g cottage cheese (granular cream cheese)
• 1 tsp tomato paste
• Salt
• pepper (ground)
• cooked peeled shrimps (for garnish)

Instructions

1. 1.

   Wash, trim, and dry the nettles. Blend them with 2 tbsp milk until smooth. Separate the eggs; whisk yolks with flour, salt, nettle puree, and remaining milk. Beat egg whites stiffly and fold into the batter. Heat a pan (≈28 cm diameter) with 2 tbsp oil, pour in the batter, cook 3–4 minutes, flip, and cook another 5 minutes.

2. 2.

   Remove from pan and set aside.

3. 3.

   Blend shrimps with lemon juice in a mixer; stir in cream cheese and tomato paste, season with salt and pepper. Spread this mixture over the omelette, roll into a roulade, slice, and garnish with shrimp as desired before serving.