Smoked Salmon Roulade Recipe

This recipe is ideal for picnics and buffet tables. The slices roulade holds together well and the spinach, cream cheese and salmon complement each other superbly.

(for 6)

Roulade                                                                              Filling
1kg cooked spinach                                                            300g cream cheese
30g butter                                                                          70mL cream
4 eggs separated                                                               salt and pepper
salt and pepper                                                                  200g diced cold smoked salmon
1/4 tsp nutmeg                                                                   3 tsp finely chopped dill

Line a 30 x 25 cm Swiss roll tin with siliconised baking paper. To make the roulade, squeeze the cooked spinach over a colander until it is dry as possible. Then place it in the food processor. Blend, adding the butter and egg yolks one by one and season with salt, pepper and nutmeg. Place the spinach puree in a large bowl. In another bowl whisk the egg whites until they are very stiff. Fold them into the spinach and pour into the Swiss roll tin and spread smoothly. Bake for twenty minutes at 180c. Put a clean towel on your work surface and a piece of grease proof paper on top. When the roulade is cooked, tip it onto the paper and carefully peel off the old baking paper from the back.

To make the filling, soften the cream cheese with a wooden spoon and slowly fold in the cream. Add salt and pepper to taste. Fold in the diced smoked salmon and finally the chopped dill. Spread this mixture over the cooled roulade and roll up lengthwise like a long Swiss roll. Cut into slices and serve with mayonanaise.

RecipesClint De Figueiredo