This Spinach and Smoked Salmon Roulade is a guaranteed crowd-pleaser! It's elegant enough for a special occasion, yet surprisingly simple to make. With just a few ingredients and some easy steps, you'll have a stunning appetizer that's both delicious and healthy.
One of the things I love about this spinach and smoked salmon roulade is that it's naturally gluten-free, making it a great option for those with dietary restrictions. It's also a relatively healthy appetizer choice. Spinach is a nutritional powerhouse, packed with vitamins and minerals, while smoked salmon provides those heart-healthy omega-3 fatty acids. So you can indulge in this delicious dish without any guilt!
While this Spinach and Smoked Salmon Roulade is delicious any time of year, I especially love making it in the spring, like in spinach and feta rolls, when fresh spinach is abundant.
The vibrant green colour and delicate flavour of the spinach, like in my quick creamed spinach recipe, really shine in this dish. Plus, the red of the smoked salmon makes it a festive appetizer for holiday gatherings, like Easter brunch or a Christmas buffet.
Another delicious appetizers with this ingredient is the best smoked salmon cream cheese, which I also recommend you try.
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Ingredients
For a fairly large roll I will use the following ingredients:
Main ingredients
- 240 g Spinach: Packed with vitamins and minerals, it adds a vibrant colour and slightly earthy flavour to the roulade. Choose fresh spinach for the best results.
- 300 g Smoked Salmon: The smoky, salty flavour of the salmon perfectly complements the creamy filling and mild spinach. Look for good-quality smoked salmon that's thinly sliced.
- 300 g Cream Cheese: This provides the creamy base for the filling. Use full-fat cream cheese for the richest flavour and texture.
The rest of the ingredients
- Three Eggs: Eggs bind the spinach mixture and give the roulade structure. Separating the eggs and whipping the whites creates a light and airy texture.
- 30 ml Sunflower Oil: A small amount of oil adds moisture and richness to the spinach mixture. You can substitute with another neutral oil like canola or grapeseed oil.
- 50 ml Milk: Milk adds richness and helps create a smooth consistency in the spinach mixture. Whole milk or semi-skimmed milk work well.
How to Make the Spinach and Smoked Salmon Roulade?
Check out the video below for a visual guide to making this salmon roulade.
Prepare the Spinach
Because I want to make the spinach mixture for the roulade, I first need to prepare the spinach. To do this, I'll pour hot water over the spinach to cover it and let it sit in the water for about a minute. This way, the spinach softens, and it will be easier to put through the electric chopper.
Make the Spinach Batter
After a minute, I'll squeeze the spinach well and put it in the electric chopper. I'll also add three egg yolks, 30 ml of sunflower oil, and 50 ml of milk. I'll pulse the chopper a few times to combine everything, then add half a teaspoon of salt and pulse again until the mixture is smooth.
Once the spinach mixture is smooth, I transfer it to a bowl. I then whisk in 60g of flour, adding a little more if needed, until the mixture has a thick, spreadable consistency.
Using a whisk, I'll stir briskly until there are no lumps and the batter is completely smooth and velvety.
In a clean, dry bowl, I'll beat the egg whites with an electric mixer until they form stiff, glossy peaks.
Using a spatula, carefully incorporate the beaten egg whites into the spinach mixture with a light folding motion. Stop mixing as soon as the whites are no longer visible.
Bake the Spinach Pie Sheets
I've prepared an oven tray lined with baking paper. Now, I carefully pour the spinach mixture in and spread it out, making sure it reaches all the edges.
Place the tray in the preheated oven at 170°C Fan (338 F) for fifteen minutes, or until the spinach mixture is just set and lightly golden, but not browned or crusty.
Make the Roulade
Let the spinach mixture cool for 10-15 minutes, or until it's cool enough to handle. Then, carefully lift the baking paper with the spinach mixture out of the tray and place it on a clean work surface. Now it's time to assemble the roulade!
I flip the baked spinach sheet onto a new piece of baking paper, ensuring the top side, which is more even in color, will be the outside of the roulade.
I'll start by spreading a generous layer of cream cheese over the spinach sheet. Remember to leave a small gap around the edges to prevent the filling from spilling out when you roll it.
Next, I'll add a layer of delicious smoked salmon. I'm using about 300g of wild-caught smoked salmon with a rich, smoky flavour. And for an extra layer of flavour, I sprinkle a pinch of freshly ground black pepper over the salmon layer before rolling.
Time to roll up our spinach and smoked salmon roulade! Gently lift the edge of the baking paper and use it to guide the spinach sheet as you roll it tightly around the filling. Once rolled, wrap it securely in the baking paper and place it in the refrigerator for 1-2 hours to allow it to firm up.
That's it! My spinach and smoked salmon roulade is complete. This recipe is so special to me because it's the one I always make for my family's holiday gatherings. I hope you enjoy it as much as we do!
Flavour Variations
- Herbs and Spices: Add fresh herbs like dill, chives, parsley, or tarragon to the cream cheese mixture. Experiment with spices like garlic powder, onion powder, paprika, or cayenne pepper.
- Citrus Zest: Add lemon or lime zest to the cream cheese for a bright, fresh flavour.
- Different Cheeses: Instead of cream cheese, try goat cheese, feta cheese, or a mixture of cheeses for a different flavour profile.
- Spicy Kick: Add a pinch of red pepper flakes or a dollop of horseradish to the cream cheese for some heat.
How to Serve the Roulade?
Use a sharp knife to cut the spinach and smoked salmon roulade into even slices, about 1-1.5 cm thick. Wipe the knife clean between each slice to ensure clean cuts. Arrange the slices on a platter or individual plates. For a more elegant look, slightly fan out the slices or arrange them in a spiral pattern.
Serve the roulade with:
- Thinly sliced rye bread or crackers
- A simple green salad with a light vinaigrette
- A dollop of horseradish cream or dill sauce
Storage
Wrap the roulade tightly in plastic wrap or aluminum foil to prevent it from drying out or absorbing odors from the refrigerator.
Place the wrapped spinach and smoked salmon roulade in an airtight container or on a plate covered with another inverted plate. This helps maintain its shape and freshness. For the best quality and flavour, consume the roulade within 2-3 days.
While you can freeze the roulade, it's not generally recommended. Freezing can affect the texture of the cream cheese and spinach mixture, making it watery upon thawing.
Top Tip
While there are many elements to a successful Spinach and Smoked Salmon Roulade, I believe the key lies in the spinach mixture itself. Here's why:
- Foundation of Flavour: The spinach mixture forms the base of the roulade, so its flavour and texture are crucial. Properly blanching and squeezing the spinach ensures a vibrant color and removes excess moisture, preventing a soggy roulade.
- Airy Texture: Achieving a light and airy texture in the spinach mixture is essential. This is where properly whipping the egg whites and gently folding them into the mixture comes into play. Overmixing can deflate the egg whites, resulting in a dense and heavy roulade.
- Balanced Seasoning: Seasoning the spinach mixture with the right amount of salt and any additional herbs or spices enhances the overall flavour of the roulade. Don't be afraid to taste and adjust the seasoning as needed.
FAQ
While it's technically possible to freeze a smoked salmon roulade, I generally don't recommend it. Here's why:
- Texture Changes: Freezing can affect the texture of the cream cheese filling, making it watery or grainy when thawed. The spinach mixture can also become a bit mushy.
- Flavour Loss: Freezing can dull the delicate flavours of the smoked salmon and other ingredients.
Smoked salmon has a rich, savuory flavour that pairs beautifully with a variety of cheeses. Here are some of my top recommendations:
- Cream Cheese: This is the classic pairing for smoked salmon. Its mild, creamy flavour complements the smokiness of the salmon without overpowering it.
- Goat Cheese: The tangy flavour of goat cheese provides a lovely contrast to the richness of the salmon.
- Feta Cheese: Feta cheese adds a salty, briny note that complements the salmon beautifully.
- Brie Cheese: The creamy, buttery flavour of brie is a delicious match for smoked salmon.
- Mascarpone Cheese: Similar to cream cheese, mascarpone has a slightly sweeter flavour that pairs well with smoked salmon.
Related
Looking for other delicious appetizers recipes? Try these:
Best Spinach and Smoked Salmon Roulade-Perfect for Parties!
Equipment
- 1 electric chopper
- 1 Oven tray
Ingredients
- 240 g spinach fresh
- 3 pcs eggs large
- 30 ml sunflower oil or olive oil
- 50 ml milk
- 60 g flour
- 300 g cream cheese
- 300 g smoked salmon slice
- 1 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
Instructions
- Pour hot water over the spinach to cover it and let it sit in the water for about a minute.
- Squeeze the spinach well and put it in the electric chopper. Add three egg yolks, 30 ml of sunflower oil, and 50 ml of milk.
- Pulse the chopper a few times to combine everything, then add a teaspoon of salt and pulse again until the mixture is smooth.
- Transfer the mixture to a bowl and whisk in 60g of flour.
- Stir briskly until there are no lumps and the batter is completely smooth and velvety.
- Beat the egg whites with an electric mixer until they form stiff, glossy peaks.
- Incorporate the beaten egg whites into the spinach mixture with a light folding motion.
- Prepar an oven tray lined with baking paper. Carefully pour the spinach mixture in and spread it out, making sure it reaches all the edges.
- Place the tray in the preheated oven at 170°C Fan (338 F) for fifteen minutes, or until the spinach mixture is just set and lightly golden.
- Let the spinach mixture cool for 10-15 minutes, or until it's cool enough to handle. Flip the baked spinach sheet onto a new piece of baking paper, ensuring the top side will be the outside of the roulade.
- Spread the cream cheese over the spinach sheet. Add a layer of delicious smoked salmon. Sprinkle a pinch of freshly ground black pepper over the salmon layer.
- Lift the edge of the baking paper and use it to guide the spinach sheet as you roll it tightly around the filling.
- Wrap it securely in the baking paper and place it in the refrigerator for 1-2 hours to allow it to firm up.
- Cut the roulade into even slices, about 1-1.5 cm thick.
Vasile says
The best appetizer...
Laci says
This recipe is worth trying.