Smoked Salmon and Spinach Roulade

Smoked salmon, spinach and goats cheese all wrapped up into a tasty treat.
Smoked Salmon and Spinach Roulade
  • 8 people
  • 40 mins
  • 20 mins
  • 20 mins


To make the spinach roll; melt the butter in a deep pan, add the finely chopped spinach. Fry until soft, stir in the flour. add the milk; blend/cook the mixture until thick.

Remove from the heat and add the beaten egg yolks. Beat the egg white until it stiff. fold in with the spinach mix.

Layer a baking tray with greased baking paper. Pour and level out the batter in the tray. Bake at 200C for 5-10 minutes.

Make the filling by mixing in the Feta cheese, chopped dill and sour cream. Remove the smoked salmon from the package.

Check if the dough is cooked thoroughly (when a knife comes out clean when inserted it is cooked.)

Remove the tray from the oven. Lay a tea towel on a cooling rack and place the dough on to the tea towel.

When the dough has cooled a little but is still warm, remove the baking paper. Spread the fillings on the dough. Lay slices of smoked salmon on top and season it pepper.

Roll the dough and filling using aluminium foil.

Refrigerate and cut into thick slices when served.


  • Seafood Ingredients
  • 250g sliced smoked salmon
  • Other Ingredients:
  • 500g spinach
  • 50g butter
  • 50g flour
  • 50ml milk
  • 3 eggs (separated)
  • Salt and pepper
  • Dill (chopped)
  • Feta cheese or creme fraiche
  • 5 tbsp sour cream or mayonnaise
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