Smoked salmon, spinach and cream cheese roulade


Smoked salmon, spinach and cream cheese roulade
makes 25-30 slices
  • 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
  1. Preheat the oven to 200C, Gas 5.
  2. Melt the butter in a pan or microwave.
  3. Line a 35x25cm baking tray with baking parchment or foil lined baking parchment (I find the latter works best).
  4. Push the lining into the corners of the tray so there is an even depth for the filling to go in to.
  5. Brush the lining generously with melted butter – this is an essential step as the spinach roulade can stick very easily.
  6. 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.
  7. Take the lid off the pan and turn the heat up to medium.
  8. Cook for at least 10 mins or until all the excess liquid is boiled off.
  9. Take off the heat and allow to cool.
  10. Place the spinach, egg yolks, salt, pepper and nutmeg in a food processor and blend until smooth.
  11. 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).
  12. Pour into the lined baking tray and smooth over.
  13. Bake in the oven for 10-12 mins, or until set.
  14. Allow to cool a little on a wire rack.
  15. Slide the lining out of the tray and place the wire rack on top of the roulade.
  16. Quickly tip it upside down, and then peel the lining away from the roulade very gently.
  17. Mix all the filling ingredients together, except the smoked salmon and season to taste.
  18. Cut the roulade into two halves, 17½cmx12½cm.
  19. 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.
  20. Spread half the cream cheese mixture onto the roulade; line it with 100g of smoked salmon.
  21. Carefully roll it up tightly, using the cling film to help you roll and wrap it up at the same time.
  22. When it is rolled up, twist the ends of the cling film to make a “cracker” shape.
  23. Repeat with the other half of the roulade.
  24. Leave in the fridge for at least a couple of hours to set.
  25. When you need to use it, carefully take off the cling film.
  26. You may find it’s a bit damp, if it is, carefully roll some kitchen roll around it to dry it off a little.
  27. Cut thinly with a very sharp knife and present on a large plate or platter.


Festive fish
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