Smoked salmon, spinach and cream cheese roulade
makes 25-30 slices
Ingredients
- For the roulade:
- 300g frozen spinach
- 3 eggs, separated
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ¼ tsp grated nutmeg
- 1tbsp butter
- For the filling:
- 200g cream cheese
- 200g smoked salmon
- 2tbsp finely chopped chives
- grated zest and juice of a lemon
- salt and pepper
Method
- Preheat the oven to 200C, Gas 5.
- Melt the butter in a pan or microwave.
- Line a 35x25cm baking tray with baking parchment or foil lined baking parchment (I find the latter works best).
- Push the lining into the corners of the tray so there is an even depth for the filling to go in to.
- Brush the lining generously with melted butter – this is an essential step as the spinach roulade can stick very easily.
- Place the frozen spinach in a wide pan on a low heat, put the lid on the pan and leave for 5 mins so the spinach defrosts.
- Take the lid off the pan and turn the heat up to medium.
- Cook for at least 10 mins or until all the excess liquid is boiled off.
- Take off the heat and allow to cool.
- Place the spinach, egg yolks, salt, pepper and nutmeg in a food processor and blend until smooth.
- Whisk the egg whites to a soft peak and then whisk in the spinach mixture (whisking in gives a much more even finish than folding in).
- Pour into the lined baking tray and smooth over.
- Bake in the oven for 10-12 mins, or until set.
- Allow to cool a little on a wire rack.
- Slide the lining out of the tray and place the wire rack on top of the roulade.
- Quickly tip it upside down, and then peel the lining away from the roulade very gently.
- Mix all the filling ingredients together, except the smoked salmon and season to taste.
- Cut the roulade into two halves, 17½cmx12½cm.
- Place one half on a large piece of cling film, making sure the side that has any wire rack marks on it is facing you.
- Spread half the cream cheese mixture onto the roulade; line it with 100g of smoked salmon.
- Carefully roll it up tightly, using the cling film to help you roll and wrap it up at the same time.
- When it is rolled up, twist the ends of the cling film to make a “cracker” shape.
- Repeat with the other half of the roulade.
- Leave in the fridge for at least a couple of hours to set.
- When you need to use it, carefully take off the cling film.
- You may find it’s a bit damp, if it is, carefully roll some kitchen roll around it to dry it off a little.
- Cut thinly with a very sharp knife and present on a large plate or platter.
