Spinach and Salmon Roulade

Recipe by Janine Smith
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 32mins
SERVES: 8
YIELD: 1 Roulade
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • THE ROULADE:
  • Place frozen spinach in a pan, cook over slow heat until all liquid has evaporated.
  • Grease a swiss roll tin (about 14 x 10 inches or about 37 x 25 cm) with butter, line with greaseproof paper, and butter the paper generously.
  • Heat oven to 375 deg F/190 deg Celsius.
  • Separate egg yolks and whites.
  • Melt butter in a saucepan, add flour, and stir 1 minute. If lumpy, pull off heat and whisk until smooth.
  • Back on the heat, add the milk gradually, stirring or whisking until mixture boils and thickens.
  • Quickly stir in egg yolks and spinach, and transfer mixture to a large bowl.
  • Beat egg whites until soft peaks form and fold lightly into the spinach mixture.
  • Pour mixture into the prepared swiss roll tin.
  • Bake in the preheated oven for 12 to 15 minutes or until puffed and golden brown.
  • (While it bakes, prepare the filling; instructions follow).
  • Remove from oven, and turn out on a clean, dry tea towel.
  • Carefully remove the wax paper, and then spread evenly with filling mixture.
  • Holding teatowel with both hands, gently roll up roulade.
  • Trim edges slightly for a neater appearance.
  • THE FILLING:
  • Drain the tinned salmon and combine in a bowl with the mayonnaise, chives and shallots. Mix well.
  • TO SERVE:
  • Place roulade on a rectangular dish, decorate with fresh parsley leaves, if desired.
  • Cut into thick slices and serve, or place each slice on an individual side plate and serve.
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