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Spinach, cream cheese and salmon roulade
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Spinach, cream cheese and salmon roulade

Either as a quick lunch or a fancy appetizer, this Spinach, cream cheese and salmon roulade will look great on your table and you'll definitely be asked for the recipe more than once! Check it out:
Prep Time8 mins
Active Time12 mins
Total Time20 mins
Course: Appetizer, Main Course, Seasonal
Cuisine: European
Keyword: Cream Cheese, Roulade, Salmon, Spinach
Yield: 1 roulade

Ingredients:

Base

  • 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

Filling

  • 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

Instructions

Base

  • 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.

Filling

  • Mix the cream cheese with the yoghurt or sour cream, salt, pepper, lemon juice and the chopped dill.
  • Chop the smoked salmon.

Assembling

  • 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.
    Spinach, cream cheese and salmon roulade