Instructions

• Preheat the oven to 350°F and place a rack in the center. Line a large rimmed sheet pan with parchment paper.
• Put 4 oz fresh arugula, 1/4 cup pine nuts, and 2 tablespoons olive oil into a blender. Blend until the mixture is finely chopped/puréed (about 20–45 seconds), stopping to scrape down the sides if needed.
• Add salt and pepper to taste, then add 6 eggs and 1/3 cup grated Parmesan cheese to the blender. Blend until completely smooth, scraping down the sides once or twice.
• Pour the egg-arugula mixture onto the prepared parchment-lined sheet pan. Spread it into an even, thin layer using an offset spatula or the back of a spoon.
• Bake at 350°F for 15 minutes, or until the mixture is set and firm to the touch. Remove from the oven and let the baked sheet cool completely to room temperature.
• Once cooled, spread all 16 oz room-temperature cream cheese evenly over the baked arugula-egg sheet, leaving about a 1/2-inch border along one short edge. Arrange all 12 oz sliced smoked salmon evenly over the cream cheese.
• Starting at the short edge opposite the border, use the parchment to help roll the sheet tightly into a log. Press gently to seal the seam, then wrap the roll (parchment or plastic wrap) and refrigerate for about 60 minutes to firm.
• Unwrap the chilled roll, slice with a sharp knife into rounds, and serve cold.