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

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

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