Spinach and Salmon Roulade
A mouthwatering salmon roulade prepared with egg, spinach, soft cheese and onion.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon | Main | Bake | Less than 30 minutes |
Ingredients
- 454g packet frozen leaf spinach, defrosted and squeezed dry
- 200g carton full fat soft cheese
- 175g smoked salmon, chopped
- 4 medium size eggs, separated
- salt and freshly ground black pepper
- 2 salad onions, chopped
Method
Preheat the oven to 190°C, 375°F, Gas Mark 5.
Grease and line a 33 x 23 cm swiss roll tin.
Chop the spinach and mix with 50g soft cheese, 75g salmon, egg yolks and seasoning.
Whisk the egg whites until stiff and fold into the spinach mixture.
Spoon into the prepared tin and place in the preheated oven for 20-25 minutes.
Turn out onto greaseproof paper and peel away the lining paper. Allow to cool.
Mix the remaining cream cheese and salmon together, add seasoning and spread over the roulade.
Sprinkle with the onions and carefully roll up.
Place on a plate and chill before serving.
