This spinach and smoked salmon roulade is such a classic and always one of the most popular canapés that I have served while running the catering arm of my restaurant business. You can flavour the cream cheese by adding lemon zest or paprika. The smoked salmon can be replaced with roasted red capsicums or a layer of fresh herbs like basil or chervil.
For the roulade
|1 sprinkle||Nutmeg, freshly grated is best|
|1 bunch||Baby spinach, washed, dried and trimmed|
|1 pinch||Salt and freshly ground black pepper|
For the filling
|200 g||Cream cheese|
|1 squeeze||Lemon juice|
|100 g||Smoked salmon|
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- Preheat the oven to 180C. Prepare a large baking tin with non-stick baking paper.
- Puree the spinach in a food processor with the seasonings and 6 egg yolks until smooth.
- In a large bowl whisk the egg whites until stiff but not dry.
- Fold a little of the egg white mixture into the spinach mix to loosen it.
- Add the spinach mixture to the rest of the egg white and fold in well.
- Place on to the baking tray and bake for 12-15minutes or until set on the top and cooked through. Do not allow to dry out too much.
- Cool slightly then tip out on to a tea towel and allow to cool completely.
For the filling
- Mix the cream cheese with a squeeze of lemon until smooth and spreadable.
- Cut the roulade into 4 pieces, lengthwise. Take one piece at a time, spread over the cream cheese, then place a row of smoked salmon along the length of the roulade.
- Roll up like a swiss roll or sushi roll. Wrap in plastic film and chill well before slicing.
- To serve, cut with a clean knife into 2 centimetre pieces.