Spinach and Smoked Salmon Roulade
Prep time: 15 mins | Bake time: 10-12 mins | Chill time: 1 hr | Servings: 8 slices
Ingredients
Spinach Sponge Base
- 10 oz (300g) fresh baby spinach (or frozen spinach, thawed and squeezed dry)
- 4 large eggs, separated
- 1/4 cup (30g) all-purpose flour or cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional)
Filling
- 8 oz (225g) cream cheese, softened
- 1 tbsp lemon juice
- 1 tbsp fresh dill, finely chopped (optional)
- 7–8 oz (200–225g) smoked salmon, thinly sliced
Instructions
- Prep Equipment: Preheat oven to 375°F (190°C). Line a 10×15-inch rimmed baking sheet (jelly roll pan) with parchment paper and lightly spray with cooking oil.
- Make Spinach Mixture: Blanch fresh spinach in boiling water for 1 minute, drain, rinse with cold water, and squeeze out all excess moisture. Place spinach, egg yolks, flour, salt, pepper, and nutmeg into a food processor or blender and pulse until smooth.
- Fold Egg Whites: In a clean bowl, whip egg whites until stiff peaks form. Gently fold one-third of the whipped egg whites into the spinach mixture to lighten it, then fold in the remaining egg whites until combined.
- Bake Base: Spread the spinach batter evenly onto the prepared baking sheet. Bake for 10–12 minutes until set and slightly springy to the touch. Remove from the oven, cover with a towel or parchment paper, and let cool completely.
- Assemble: In a small bowl, mix softened cream cheese with lemon juice and chopped dill. Spread the cream cheese mixture evenly over the cooled spinach sponge, leaving a 1/2-inch border. Lay the smoked salmon slices evenly on top of the cream cheese layer.
- Roll & Chill: Using the parchment paper underneath for leverage, roll the spinach sponge tightly into a log starting from the short edge. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Slice & Serve: Slice into 1/2-inch to 3/4-inch pinwheels using a sharp serrated knife and serve chilled.
