Spinach and Salmon Roulade

Spinach and Salmon Roulade

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Soups and starters

Made with these products:

Serves 4-6 people
Prep. time 30 minutes
Cook time 20 minutes


  1. 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.


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

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