The time for picnics have arrived and this is the perfect dish for a beach picnic!

Ingredients:

450 g fresh spinach,washed

2 jumbo eggs, separated

1 Tub salmon cream cheese and some smoked salmon strips

Freshly ground nutmeg, black pepper and salt to taste

Method:

• Line a swiss roll tin with non-stick baking parchment

• Cook the spinach in the microwave oven for 4 minutes on high and refresh under cold running water. Put the cooked spinach in a clean dishcloth and wring all the water. Chop the spinach finely

• Gradually beat the egg yolks into the chopped spinach and season with salt, pepper and nutmeg.

• Whisk the egg whites until stiff but not dry, then fold them gently into the spinach mixture.

• Pour into the prepared tin and bake in a preheated oven at 190°C for 12 – 15 minutes, or until dry to the touch.

• Remove the tin from the oven and leave to cool.

• When cold, spread a tub of salmon cream cheese over the roulade and place strips of smoked salmon on top of the cheese.

• Gently roll it up like a swiss roll and place in the refrigerator to set

• Serve slices of roulade with freshly baked croissants.