Egg Wrap with Spinach & Smoked Candy Salmon

Step 1: Pre-heat oven 350f

Step 2: Line 15x10x1-inch pan with parchment paper, with ends extending over the shortest sides of the pan

Step 3: Spray paper with cooking oil

Step 4: Warm the cream cheese so it is soft enough to blend smoothly with the milk & eggs

Step 5: Whisk together the cheese, eggs, milk, flour & pepper

Step 6: When is is lovely & smooth ( no lumps) pour into prepared pan

Step 7: Make sure to spread it evenly

Step 8: Bake 14-16 minutes or until the edges are set

Step 9: While the egg wrap is baking chop the salmon, remove stems from spinach

Step 10: The salmon should be chopped fine enough that you can sprinkle it evenly over the egg wrap

Step 11: When the egg wrap is cool enough to handle place the spinach leaves a single layer, sprinkle on the chopped salmon

Step 12: Immediately, starting at one short end tightly roll the wrap, peeling off the paper as you go.

Step 13: Place roll on a platter, cut into 1/2" slices