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Spinach & Smoked Salmon Roulade

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


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


  • 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.



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