Smoked Salmon and Spinach Roulade
40 mins
8
- 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.
Details:
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Author:
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Prep time:
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Cook time:
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Total time:
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Serves: 8
Ingredients:
- 250g sliced smoked salmon
- 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
