Delicate smoked trout rolled with fresh spinach and herbs, wrapped in a tender layer of greens. Light, flavorful, and elegant—perfect as a starter or a refined appetizer.
Ingredients
- 150g spinach
- 3 medium free-range eggs, separated
- 50g plain flour
- 150g full-fat cream cheese
- 100g smoked trout (or salmon), finely chopped
- 1 tsp pink peppercorns, crushed
- ½ bunch chives, finely chopped
- Finely grated zest and juice of 1 lemon
- Pinch of salt
Method
- Heat the oven to 140°C fan / gas 3. In a large frying pan over high heat, wilt the spinach for a few minutes. Transfer to a sieve to cool, then squeeze out as much liquid as possible. Blend the spinach with the egg yolks, flour, and a pinch of salt until smooth.
- Whisk the egg whites in a clean bowl until stiff. Fold them into the spinach mixture in three batches, keeping as much air as possible.
- Spread the mixture evenly in the lined tray, about 1cm thick. Bake for 10 minutes, then leave to cool.
- Mix the cream cheese, smoked trout/salmon, pink peppercorns, chives, and half the lemon zest in a bowl. Add salt and a little lemon juice to taste.
- Turn the cooled sponge onto a board, peel off the paper, then flip so the smooth side faces down. Spread the filling evenly. Roll tightly from the longest edge to form a slim roulade.
- Slice into 1cm rounds with a serrated knife. Sprinkle with the remaining lemon zest before serving.