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1
In a blender, put the spinach with 3 tablespoons of cream cheese.
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2
Put pepper to each salmon slice and put some of the spinach-cream cheese mixture over each and roll them carefully and use a toothpick to secure each roll.
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3
Mix the rest of the cream cheese with the evaporated milk, so it becomes a smooth sauce.
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4
If you are using fresh salmon, then melt the butter in a frying pan and put the rolls so they can bake a little bit and add the cream cheese-milk mixture to the pan and at low fire and let them cook for 5 to 6 minutes, turning them around as well, but carefully, until they're cooked and the sauce has thickened.
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5
If you prefer to use smoked salmon, then the butter is not necessary, just pour the cream chesse-milk mixture directly to the pan and add the rolls, and you let it boil softly until the sauce thickens.
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6
In both cases, you can add the lemon juice to give a twist to the sauce, but is not necessary and if there was any left over of the spinach-cream cheese mixture, can be added to the sauce and mix carefully on the pan.
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7
2 or 3 rolls per person.
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8
Can be served with Pasta, bread or potatoes with broccoli.
