How to Make Salmon & Spinach Roulade

Ingredients

• 2 tablespoons (30 g/1.1 oz) ghee or butter
• 1 clove garlic, crushed
• 1 large package spinach, fresh (250 g/8.8 oz) or frozen (275 g/9.7 oz)
• 4 large eggs
• ¼ teaspoon salt
• ¼ teaspoon cream of tartar
• 5.3 ounces (150 g) cream cheese
• ¼ cup (60 g/2.1 oz) sour cream
• 1 tablespoon (15 ml/0.5 fl oz) fresh lemon juice
• 2 medium (30 g/1.1 oz) spring onions or chives
• 2 packages (200 g/7.1 oz) smoked salmon

1. Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet or a Swiss roll pan with parchment paper. Wash and dry the spinach if using fresh. In a large pan, heat the ghee over medium heat and add the crushed garlic. Cook for one minute and then add the spinach. Cook for another minute until wilted (or, if using frozen spinach, until it’s defrosted.) Remove from the heat and set aside. Once cooled, pour off any excess juices.
2. To make the roulade, separate the egg whites from the egg yolks. In one bowl, beat the egg yolks. In a separate bowl, beat the egg whites with the salt and cream of tartar until they create soft peaks. Next, slowly mix in the whisked egg yolks. Be gentle: don’t deflate the egg whites while folding in the egg yolks.
3. Slowly fold the eggs into the spinach mixture: start by combining just a few tablespoons (45 to 55 g/1.6 to 1.9 oz) with the spinach and then mix in the remaining eggs.
4. Place the mixture in the parchment paper-lined tray and spread evenly. Bake for 10 to 12 minutes until it firms up and the top is lightly browned. Remove from the oven and cover with a damp kitchen towel until cool. This will prevent the eggs from getting too dry and will make the rolling easier.
5. Meanwhile, prepare the filling. Mix the cream cheese, sour cream, lemon juice, and finely chopped spring onion or chives. Season with a pinch of salt and mix well.
6. Flip the roulade onto a cutting board. Peel off the parchment paper and start adding the filling: Lay the pieces of smoked salmon all over the roulade, leaving small gaps on all sides. Spread the cream cheese filling over the salmon and then roll up the roulade tightly. Serve immediately by cutting into slices or wrap in aluminum foil and keep refrigerated.