SMOKED SALMON & SPINACH ROULADE
This colorful roulade starts with a quick spinach cake that's rolled around a creamy filling and smoked salmon. It can be made ahead, so it's perfect for entertaining.
Provided by Kate Hays
Categories Healthy Baked Salmon Recipes
Time 5h
Number Of Ingredients 15
Steps:
- To make spinach cake: Preheat oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet with cooking spray. Line the bottom of the baking sheet with parchment paper or wax paper and coat it with cooking spray.
- Puree spinach, parsley, flour, sour cream and hot pepper sauce in a food processor until smooth. Season with salt and pepper. Add egg yolks and pulse to mix. Transfer to a bowl and set aside.
- Beat egg whites in a mixing bowl, with an electric mixer until stiff, but not dry, peaks form. Fold 1/3 of the beaten whites into the spinach puree with a rubber spatula to lighten it. Fold the spinach mixture into the remaining whites just until blended, and spread in the prepared pan. Bake until the top springs back when lightly touched, 8 to 10 minutes. Let cool in the pan on a rack for 5 minutes.
- Cover the work surface with a clean kitchen towel with the long edge toward you. Invert the spinach cake onto the towel. Peel off the parchment or wax paper and cover the spinach cake with another towel.
- To make filling and assemble roulade: Puree cream cheese and cottage cheese in a food processor until smooth. Transfer to a small bowl and set aside.
- Uncover the spinach cake and sprinkle the surface with lemon juice. Leaving a little border to accommodate the filling, spread half of the cheese mixture on the spinach cake and distribute smoked salmon evenly on top. Spread the remaining cheese mixture over the salmon. Sprinkle with chives and capers (or horseradish). Season with pepper.
- Starting at the long edge, gently roll the cake and filling as you would roll a jelly roll, using the towel to lift and assist in the rolling. Wrap the roulade in plastic wrap and refrigerate for at least 4 hours.
- To serve, cut the roulade into 24 slices with a serrated knife.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 9.1 g, Cholesterol 67.9 mg, Fat 7.1 g, Fiber 1.5 g, Protein 15.1 g, SaturatedFat 3.3 g, Sodium 501.2 mg, Sugar 2.4 g
SPINACH AND SALMON ROULADE
This wonderful recipe came from the Australian Womens Weekly Cookbook series, " The Barbeque Cookbook". I started buying copies of these wonderful magazines many years ago, and have hung on to them, they have even travelled with me from South Africa to Australia, where I now live. This recipe is easy, looks wonderful and has won me many compliments. Hope you enjoy it too!
Provided by Janine Smith
Categories Lunch/Snacks
Time 32m
Yield 1 Roulade, 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
SALMON ROULADE WITH SPINACH
I found this in a local fund raising recipe book and have added to it and altered it some. I plan to have it as one of the cold dishes for a luncheon in September and would appreciate any comments or helpful tips. I have also served it with drinks in thin slices. It can have a spoonful of sour cream on top and some fresh dill.
Provided by Hermione
Categories Lunch/Snacks
Time 37m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter and add the flour.
- cook for 1 minute and remove from the heat.
- add the milk gradually, stirring continuously.
- Return to heat and cook and stir until the sauce thickens.
- Add the yolks, still stirring and then the cheese.
- Beat the egg whites until stiff and fold into the mixture.
- Pour into a baking paper lined sponge roll tin and bake at 200 for 12 to 15 mins until puffed and golden.
- Turn onto a clean tea towel, remove the baking paper and carefully roll like a sponge roll.
- Leave to cool.
- Filling.
- All the filling ingredients go into the food processor.
- Spread onto the sponge and roll up again and refridgerate until required.
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