Directions

1. Preheat the oven to 375. Line a 9x13 sheet pan with parchment paper, overlapping the sides to create a “wall” against each side of the edge. Crease the paper where it meets the edge and bottom of the sheet pan.

2. Make the egg wraps. Add the eggs, spinach, potato starch and a pinch of salt to a high speed blender and blend until everything is combined and smooth. Pour the mixture into the sheet pan, making sure to spread it out to the edges. Bake for 10-12 minutes, until the egg is cooked through. Remove the sheet pan from the oven and let it cool completely. 

3. While the wraps are cooking, make the cream cheese. Add the cream cheese to a bowl, then gently mash it to break it apart. Add the smoked salmon, then mash the salmon and cream cheese together. Next, add the capers, dill, salt and lemon juice. Use a fork or whisk to combine the ingredients until it becomes a creamy mixture. Cover the cream cheese and place it in the refrigerator until ready to use.

4. Next, gently lift the edge of the egg wrap from the sides of the pan and peel it away from the paper. Slice it into 4 equal sized rectangles.

5. To assemble, place one of the rectangles onto a plate or cutting board. Spread ¼ of the cream cheese onto the wrap, making sure to spread all the way to the edges. Top with a tablespoon of both the tomatoes and the onions, then fold the shorter edge into the wrap and roll it up into a long roll. Repeat with the remaining wraps, then slice each one into 4 pieces.

6. To serve, top with the capers, dill and a drizzle of spicy mayo, if desired.