Spinach roulade recipe
This can be filled with herb and garlic cream cheese or smoked salmon with chive cream cheese filling as a canapé.
Spinach roulade recipe
This can be filled with herb and garlic cream cheese or smoked salmon with chive cream cheese filling as a canapé.
Cooking Instructions
- 1
1. Preheat the oven to 180°C.
2. Spray oil a 35x25cm swiss roll mat.
3. Drain and squeeze the excess liquid from the frozen spinach. - 2
4. Place the spinach, egg yolks, salt, pepper and nutmeg in a food processor and blend until smooth. Place into a mixing bowl.
- 3
5. Whisk the egg whites to a soft peak and then fold through the spinach mixture. Give it a little whisk at the end to make sure it’s evenly mixed.
- 4
6. Pour into the swiss roll mat and smooth over.
7. Bake in the oven for 10-12 mins, or until set.
8. Allow to cool a little on a wire rack.
- 5
9. Tip the sponge upside down, and then peel the mat away from the roulade very gently.
10. Mix all the filling ingredients together, except the smoked salmon and season to taste.
- 6
11. Cut the roulade into two halves, 17½cmx12½cm.
12. Place one half on a large piece of cling film. Spread half the cream cheese mixture onto the roulade; line it with 100g of smoked salmon.
13. Carefully roll it up tightly, using the cling film to help you roll and wrap it up at the same time. When it is rolled up, twist the ends of the cling film to make a “cracker” shape.
14. Repeat with the other half of the roulade.
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