Spinach and Salmon Roulade
| Serves: 4-6 | Category: Fish & Seafood | Course: Starter | Machine: Cooking machine | Total time (min.): 50 |
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.
Ingredients
- 900g (2lb) fresh baby spinach, stalks removed and rinsed
- 2 cloves garlic, chopped
- 75ml (5 tbsp) freshly grated Parmesan cheese
- 4 large eggs, separated
- 2 salmon fillets, skinned
- 225g (8 oz) cream cheese
- 50g (2 oz) garlic and herb light cream cheese
- 142ml (5 floz) soured cream
- 30ml (2 tbsp) fresh chopped dill
- 15ml (1tbsp) lemon juice
- 2.5ml (½ tsp) cayenne pepper
- 225g (8 oz) cooked king prawns
- freshly ground black pepper
Tools
- Cooking Chef
Method
- 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.
- Stir the garlic into the spinach with 60ml (4tbsp) of Parmesan cheese and add egg yolks.
- 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.
- 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.
- 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.