Best Spinach and Smoked Salmon Roulade-Perfect for Parties!

Spinach and Smoked Salmon Roulade Slices Served On Chopping Board

Best Spinach and Smoked Salmon Roulade-Perfect for Parties!

Course: Appetizers, Dinner

Cuisine: International

Diet: Halal, Kosher, Low Fat

Keyword: smoked salmon rolls, spinach and smoked salmon roulade, spinach salmon roulade

Prep Time: 20

Cook Time: 15

Cooling Time: 1

Total Time: 1 35

Servings: servings

Calories: 2624kcal

Author: Timea

Impress your guests with this easy and delicious Spinach and Smoked Salmon Roulade recipe. Get the step-by-step guide now!

Print Recipe

Metrics - US Customary

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.

Video

Notes

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.

For the best quality and flavour, consume the roulade within 2-3 days.

Nutrition