Tomato croquette

• 2 TOMATOES, cubed
• 2 GELATIN LEAVES, soaked
• 125 GRAM MOZZARELLA, cubed
• 50 GRAM BUTTER
• 125 GRAM FLOUR
• 3/4 CUP TOMATO JUICE
• 75 GRAM BREADCRUMBS
• 1 TSP OREGANO, chopped
• 2 EGG WHITES

• 200 GRAM SMOKED SALMON
• 300 GRAM SPINACH
• 4 SLICES OF BREAD, toasted
• 2 EGGS
• 1/2 CUP CREAM
• 1/2 ONION, chopped

Melt the butter and add 75 gram flour; heat slowly for three minutes whilst stirring. Add the tomato juice and bring this to the boil, keep stirring. Switch off the heat and add the gelatin, the tomato cubes, the oregano and the mozzarella. Add salt and pepper to taste. Allow the mixture to cool down. Form  croquette shapes. Take out three plates, put bread crumbs in one, remaining flour in the other and egg white in the third. Roll each croquette through flour, then through egg white and finally through bread crumbs. Put them back into the fridge for 1 hour. Deep fry until golden brown, approximately 4 minutes.

Stir fry the onion for a few minutes; add the spinach and stir fry until it has shrunk. Whisk the eggs with the cream and pepper and salt to taste and make scrambled eggs with this mixture. Put the toast on plates, distribute the scrambled eggs over the toast and the salmon on top; spoon the spinach on the side.