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Salmon and Spinach Roulade
Salmon and Spinach Roulade | Recipe
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Salmon and Spinach Roulade | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
60 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Medium
Persons

Ingredients

1
First make the dough. Defrost the chopped spinach in a sieve and squeeze out the excess liquid.
2
Preheat the oven to 180°C (top and bottom heat).
3
Separate the eggs and beat the egg whites until stiff in a large bowl.
4
In a high-sided bowl, mix together the egg yolks, 50 g crème fraiche, the spinach and 1 tsp Salmon Seasoning, then puree using a hand blender. Gently fold the spinach mixture into the beaten egg whites. Mix together the baking powder and wholewheat flour, sift over the top and fold in.
5
Line a baking tray with baking paper and spread the batter evenly out onto it. Bake for 15–20 minutes. Then turn out onto a clean kitchen towel, leaving the baking paper on the back, and set aside to cool.
6
Meanwhile, make the filling. Mix the cream cheese with the remaining crème fraiche and 1 tsp Salmon Seasoning until smooth.
7
Peel the baking parchment off the sponge and spread the cream cheese evenly on top, leaving a 1–2 cm border. Spread the smoked salmon out over the filling and carefully roll up the sponge.
8
Wrap the roll tightly in cling film and leave to rest in the fridge for at least 1 hour before cutting with a clean, sharp knife.

Nutritional information: (Per person)

Calories
583 kcal

Carbohydrates
18 g

Protein
42 g

Fat
35 g

Method
1
First make the dough. Defrost the chopped spinach in a sieve and squeeze out the excess liquid.
2
Preheat the oven to 180°C (top and bottom heat).
3
Separate the eggs and beat the egg whites until stiff in a large bowl.
4
In a high-sided bowl, mix together the egg yolks, 50 g crème fraiche, the spinach and 1 tsp Salmon Seasoning, then puree using a hand blender. Gently fold the spinach mixture into the beaten egg whites. Mix together the baking powder and wholewheat flour, sift over the top and fold in.
5
Line a baking tray with baking paper and spread the batter evenly out onto it. Bake for 15–20 minutes. Then turn out onto a clean kitchen towel, leaving the baking paper on the back, and set aside to cool.
6
Meanwhile, make the filling. Mix the cream cheese with the remaining crème fraiche and 1 tsp Salmon Seasoning until smooth.
7
Peel the baking parchment off the sponge and spread the cream cheese evenly on top, leaving a 1–2 cm border. Spread the smoked salmon out over the filling and carefully roll up the sponge.
8
Wrap the roll tightly in cling film and leave to rest in the fridge for at least 1 hour before cutting with a clean, sharp knife.

Nutritional information: (Per person)

Calories
583 kcal

Carbohydrates
18 g

Protein
42 g

Fat
35 g

Salmon and spinach roulade

This spectacular spinach and smoked salmon roulade is a fabulously festive addition to your Christmas meals! Make a light and fluffy green dough with eggs, wholemeal flour and spinach, then bake, fill with smoked salmon and roll up tightly. The pinwheel slices look beautiful on the plate at a Boxing Day brunch, and the flavours are wonderful thanks to the Salmon Seasoning.

 

More salmon recipes

If salmon is your favourite catch of the day, have a look at our other salmon recipes. Using our Salmon Seasoning to pep up the fish is an easy way to turn a simple fillet into a taste sensation! Try this grilled salmon with herb marinade for a quick and easy midweek supper.

Ingredients

Persons

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