Spinach and Salmon Roulade
Elevate your appetizer game with this stunning Spinach and Salmon Roulade, a delicate and flavorful dish that's perfect for impressing guests. This elegant roulade features a light, airy spinach sponge made with fresh spinach and fluffy whipped egg whites, rolled around a tangy cream cheese filling and slices of savory smoked salmon. The addition of zesty lemon juice and a hint of garlic powder in the creamy filling adds a refreshing brightness that complements the rich, smoky salmon perfectly. Ready in just over 30 minutes, this impressive roulade is easy to prepare and can be made ahead, making it a fantastic choice for parties, holiday gatherings, or any special occasion. Serve chilled for a vibrant and sophisticated appetizer that’s as visually appealing as it is delicious.
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Ingredients
- 200 grams Fresh spinach leaves
- 4 large Eggs
- 30 grams All-purpose flour
- 200 grams Cream cheese
- 150 grams Smoked salmon
- 1 tablespoon Lemon juice
- 0.5 teaspoons Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a 9x13-inch baking tray with parchment paper.
Step 2
Blanch the spinach in boiling water for 1-2 minutes until wilted, then immediately plunge into ice water to cool. Squeeze out all excess moisture and finely chop.
Step 3
Separate the eggs into yolks and whites. In a mixing bowl, beat the egg yolks with a pinch of salt until pale and creamy.
Step 4
In a separate clean bowl, whisk the egg whites until stiff peaks form.
Step 5
Gently fold the chopped spinach and flour into the beaten egg yolks. Then, carefully fold the egg whites into the mixture in thirds, being careful not to deflate the airiness.
Step 6
Spread the spinach mixture evenly onto the prepared baking tray and bake for 10-12 minutes, or until set and lightly golden.
Step 7
Remove the spinach sponge from the oven and allow it to cool slightly. Flip it onto a clean kitchen towel lined with parchment paper, and gently peel off the original lining paper. Roll it up loosely with the towel and let it cool completely.
Step 8
In a bowl, combine cream cheese, lemon juice, garlic powder, salt, and black pepper until smooth.
Step 9
Once the spinach sponge is fully cool, unroll it gently. Spread the cream cheese mixture evenly over the surface, leaving a small border around the edges.
Step 10
Lay the smoked salmon slices evenly on top of the cream cheese layer.
Step 11
Carefully re-roll the sponge, this time without the towel, to form a tight roulade. Wrap the roulade in plastic wrap and refrigerate for at least 1 hour to set.
Step 12
When ready to serve, remove from the refrigerator and slice into 1-inch pieces. Arrange on a platter and serve chilled.
Nutrition Facts
| Serving size | (803.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1330.7 |
| Total Fat 95.3g | 0% |
| Saturated Fat 48.1g | 0% |
| Polyunsaturated Fat 4.5g | |
| Cholesterol 980.5mg | 0% |
| Sodium 4442.1mg | 0% |
| Total Carbohydrate 45.6g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 9.4g | |
| Protein 74.4g | 0% |
| Vitamin D 1190IU | 0% |
| Calcium 535.1mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 1990.7mg | 0% |
Source of Calories