Why salmon roulade with spinach is so popular
This Salmon Roulade with Spinach is refreshing and healthy because it uses fresh greens and quality fish. It is naturally low in carbohydrates and rich in protein which makes it a great choice for many diets. The preparation is straightforward even though the final result looks like it came from a professional kitchen. You only need a few simple ingredients to create this delicious meal.
How to cook salmon roulade with spinach
Prepare base: Wilt the spinach in a pan and squeeze out all the water before chopping it finely. Mix the egg yolks with the spinach and season well with salt and pepper. Whisk the egg whites in a separate bowl until stiff peaks form and gently fold them into the spinach mixture. Spread the batter onto a lined baking tray and bake at 180C for 15 minutes.
Cool down: Remove the spinach base from the oven and let it cool completely on the tray. It is important that the sponge is cold before you add the filling so the cheese does not melt. You can place it in the fridge to speed up the process if necessary. Once cold, carefully peel away the baking parchment from the bottom.
Add filling: Spread a thick layer of cream cheese over the entire surface of the spinach sponge. Grate a little lemon zest over the cheese for a fresh citrus flavour. Lay the smoked salmon slices evenly on top of the cream cheese until the base is covered. This layer provides the main flavour for your salmon roulade with spinach.
Roll up: Roll the sponge tightly starting from one of the short ends to create a log shape. Wrap the roulade firmly in cling film to help it hold its shape while it sets. Place it in the fridge for at least 30 minutes before slicing into rounds. Serve the cold slices with a side salad or some crusty bread.
Good advice for salmon roulade with spinach
The most important step is to remove as much moisture as possible from the cooked spinach. If the spinach is too wet, the sponge will become soggy and might break when you try to roll it. Using a clean tea towel to squeeze the spinach is a very effective method.
When you make salmon roulade with spinach, try to use high quality smoked salmon for the best taste. You can also add fresh herbs like dill or chives to the cream cheese filling for extra depth. Always use a very sharp knife when slicing the chilled roll to get clean and beautiful rounds. If you want to make this ahead of time, the roulade can stay in the fridge for up to 24 hours before serving.
Find more ideas here:
granola,
rice porridge or
tostadas with prawns.
