🥬 Spinach & Smoked Salmon Roulade
Serves: 8 slices
Prep time: 15 minutes
Bake time: 10–12 minutes
Chill time: 1 hour
Ingredients
For the spinach sponge
- 10 oz (300 g) fresh baby spinach, or thawed frozen spinach squeezed completely dry
- 4 large eggs, separated
- ¼ cup (30 g) all-purpose flour or cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp nutmeg, optional
For the filling
- 8 oz (225 g) cream cheese, softened
- 1 tbsp lemon juice
- 1 tbsp fresh dill, finely chopped, optional
- 7–8 oz (200–225 g) smoked salmon, thinly sliced
Instructions
- Prepare the pan: Preheat the oven to 375°F (190°C). Line a 10×15-inch (25×38 cm) rimmed baking sheet with parchment and lightly grease it.
- Make the spinach mixture: Blanch fresh spinach in boiling water for 1 minute. Drain, rinse under cold water, and squeeze out as much moisture as possible. Blend the spinach with the egg yolks, flour, salt, pepper, and nutmeg until smooth.
- Whip the egg whites: Beat the egg whites in a clean bowl until stiff peaks form. Gently fold one-third into the spinach mixture, then fold in the remainder without deflating the whites.
- Bake: Spread the mixture evenly over the prepared pan. Bake for 10–12 minutes, until set and slightly springy. Remove from the oven, cover with a towel or parchment, and let cool completely.
- Add the filling: Mix the softened cream cheese with lemon juice and dill. Spread evenly over the cooled spinach sponge, leaving about a ½-inch border. Arrange the smoked salmon over the cream cheese.
- Roll: Using the parchment underneath to help you, tightly roll the sponge from the short edge into a log. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour.
- Serve: Using a sharp serrated knife, cut into ½–¾-inch slices and serve chilled.
