Now that this quarantine thing is here to stay for a while and we all discovered our passion for cooking while trying to deal with it, I’d say we should make the best out of what we have and get creative. Today I’m talking quick lunch / appetizers, a Spinach, Cream Cheese and Salmon Roulade, to be more precise. It’s ready in less than 30 minutes, it looks fab and tastes amazing! Check it out.
Tips and tricks for a perfect Spinach, Cream Cheese and Salmon Roulade:
-Roulades are all about being organized. While the dough is in the oven, get the filling ready so you’re all set once it’s done.
-The secret is to roll it while it’s still warm, because the dough is still flexible and it’ll be way easier to handle it. Not too warm, though, because that will make the cream cheese runny!
-For the filling, you can improvise. You can replace the salmon with sundried tomatoes, bell peppers or anything you think might make a tasty combo.
-Roll the roulade from the longer side. For a neat look and perfect slices, after rolling it, wrap it in plastic foil and keep it in the fridge for at least 1 hr. Cut the slices while wrapped, then remove the foil.
The Spinach, Cream Cheese and Salmon Roulade makes a great festive appetizer, and it will definitely look amazing on your Christmas dinner table!
Spinach, cream cheese and salmon roulade
- 450 g spinach or baby spinach
- 4 eggs separated
- 5 tbsp flour
- 2 tbsp sour cream or yoghurt
- 30 g butter (approx. 1 tbsp)
- ¼ tsp baking soda
- ¼ tsp baking powder
- salt, pepper
- 150 g smoked salmon
- 200 g cream cheese
- 1 tbsp yoghurt or sour cream
- juice from ½ lemon
- 2 tbsp finely chopped dill
- salt, pepper
- In a pan over medium heat, melt the butter and add the spinach. Lightly sauté the spinach for a few minutes, until it softens and its colour slightly darkens.
- Remove from the heat and drain the excess water, then transfer the spinach to a food processor.
- Separate the eggs. Whisk the egg whites until stiff and set aside.
- Add the egg yolks to the food processor and blend with the spinach until smooth. Add the salt, pepper, yoghurt (or sour cream).
- Gently fold the spinach mix in the egg whites, then slowl add the flour, baking powder and baking soda and mix.
- Transfer the mix in a tray coated with baking paper and use a spatula to spread the mix evenly.
- Bake in the pre-heated oven at 180°C for approximately 12 minutes, or until set on top.
- Remove from the oven and once it's cooled down enough for you to handle it (but while it's still warm), roll on the long side while leaving the baking paper on, until the filling is ready.
- Mix the cream cheese with the yoghurt or sour cream, salt, pepper, lemon juice and the chopped dill.
- Chop the smoked salmon.
- Unroll the base. Spread the filling evenly, then top with the chopped smoked salmon.
- Start rolling on the long side, un-wrapping the baking paper and using it to help you move along.
- Wrap the roulade in cling film and transfer to the fridge for at least 1 hr before serving. Cut while still wrapped and remove cling film afterwards for perfect slices.