Spinach and salmon roulade

A Spinach and Salmon Roulade is a rolled dish typically made with a thin layer of salmon, wrapped around a flavourful filling of spinach, herbs, and cream cheese.

Difficulty

Medium

Time

50 min

Author

Kenwood

Ingredients

Servings

4

Makes

1 roulade

900 g fresh baby spinach, stalks removed and rinsed

2 garlic cloves, chopped

5 Tbsp Parmesan cheese, freshly grated

4 eggs, large, separated

2 salmon fillets, skinned

225 g cream cheese

50 g garlic and herb light cream cheese

142 ml soured cream

2 Tbsp fresh dill, chopped

1 Tbsp lemon juice

1/2 tsp cayenne pepper

225 g king prawns, cooked

freshly ground black pepper, as needed

Utensils

Swiss roll tin, Parchment paper, Saucepan large, Whisk Tool

Instructions

Step 1

Preheat the oven to 200°C, 400°F, Gas Mark 6. Lightly grease and parchment paper line a 33 x 32cm (13 x 9in) swiss roll tin. Place the spinach in a large pan and cook for about 4-5 minutes, stirring occasionally until wilted. Drain thoroughly and chop.

Step 2

Stir the garlic into the spinach with 60ml (4tbsp) of Parmesan cheese and add egg yolks.

Step 3

Place the egg whites in the bowl, fit the whisk and whisk on speed max for 1 minute 40 seconds, until stiff. Fold into the spinach mixture and spread into prepared tin. Bake for 15 minutes, until well risen. Place a sheet of parchment paper on a work surface and sprinkle over the remaining Parmesan. Turn the roulade out onto the paper and carefully roll up with the parchment paper inside. Leave to cool.

Step 4

Meanwhile cook the salmon steaks under a hot grill for about 6 minutes, turning once during cooking, until just flaking. Remove from the heat and allow to cool. Flake into large pieces.

Step 5

Place the cream cheeses, cream, dill, lemon juice and cayenne pepper into the bowl, fit whisk and whisk on speed 2 for 1-2 minutes, until blended. Fold in prawns, pepper and salmon. Unroll roulade, spread over salmon filling, roll up and chill until ready to serve.