Spinach Roulade -

Spinach Roulade

Spinach roulade makes an impressive starter, that is simple to prepare and keeps well for a day or two. Cook and drain the fresh spinach the day before it is needed if possible, to ensure it does not contain too much moisture. Frozen spinach can be used for this dish.

Ingredients

For The Roulade

500 g cooked spinach, chopped (1 kg fresh or frozen spinach)
5 eggs, separated
3 tablespoons single cream
Freshly grated nutmeg to taste
Salt and pepper to taste

For The Filling

200 g cream cheese
200 g crème fraîche
100 g smoked salmon trimmings
Black pepper to taste

Details

Serves: 8

Method

Preheat the oven to 200°C, gas mark 6. Grease a 25 x 36 cm Swiss roll tin and line it with greaseproof paper, making sure the lining overshoots the edges of the tray a little.

Place the cooked and chopped spinach in a bowl. Make sure it is as dry as you feel is possible.

Mix the egg yolks, cream, nutmeg, salt and pepper into the spinach. Beat the egg whites until stiff, but not too dry and fold into the spinach mixture.

Spread the mixture evenly on to the lined Swiss roll tin and place in the oven for 15 minutes. To check that the roulade is cooked, press it gently in the middle with your finger, if the sponge springs back into shape, it is cooked. If your finger leaves an impression, cook for a further 5 minutes.

Remove the tin from the oven and leave to stand for 5 minutes. Turn out on to a sheet of kitchen foil that is larger than the roulade and carefully peel off the greaseproof paper lining. It does not matter if a little of the spinach sticks to the paper. To make the filling, mix the cream cheese and crème fraîche with the salmon trimmings and season with freshly ground black pepper.

While the spinach base is still warm, spread the cream cheese mixture on to it, gently roll up the roulade and wrap it in foil. Do not worry if the roll cracks a little, or if some of the filling squeezes out.

Allow the roulade to cool completely, then slice and serve. Sour cream or mayonnaise thinned into a runny sauce with some water or a mixture of both makes an excellent accompaniment.

Related food category:

• Soup and Starter