Spinach and salmon roulade recipe

17 ratings Rate
  • Serves 6
  • 20 mins to prepare and 12 mins to cook
  • 118 calories / serving
  • Healthy
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spinach and salmon roulade HERO

Preheat the oven to gas 5, 190°C, fan 170°C and line a 18 x 28cm (7 x 11in) baking tin with nonstick baking paper.

Cook the spinach according to the packet instructions. Drain and squeeze out water. Beat the egg yolks into the spinach and add nutmeg, salt and pepper to taste. Whisk the egg whites until stiff but not dry, and fold them into the spinach.

Pour this mixture into the baking tin, spread it flat and bake for 10-12 minutes in the preheated oven, until just nicely set. When cooked, turn it out on a clean sheet of nonstick baking paper laid on top of a tea towel, with the baking paper side upwards. Carefully remove the baking paper.

Mix together the fromage frais, smoked salmon and dill, and season to taste. Spread this mixture on top of the cooked sheet of egg and spinach, leaving a little gap clear at the short sides. Roll up the roulade like a Swiss roll and leave to cool.

Cut into thickish slices to serve.

*Inspired by Alexa W. featured in the Realfood Cookbook

See more Christmas recipes

white wine glassPair this with finest* Tingleup Riesling

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  • Ingredients

  • 175g (6oz) frozen chopped spinach
  • 3 eggs, separated
  • a little freshly grated nutmeg
  • salt
  • pepper
  • 175g (6oz) fromage frais
  • 150g (5oz) smoked salmon, chopped
  • 3tsp finely chopped fresh dill
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  • Energy 493kj 118kcal 6%
  • Fat 7g 10%
  • Saturates 2.8g 14%
  • Sugars 1.6g 2%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 1.7g Protein 12.7g Fibre 0.8g

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