Elegant Spinach and Salmon Roulade Recipe

Spinach and Salmon Roulade Recipe 🍣🌿

Cook Time: 12 minutes ⏰
Prep Time: 20 minutes 🕓
Total Time: 32 minutes ⏱️
Servings: 8
Yield: 1 Roulade

Description

This delightful Spinach and Salmon Roulade is a treasure from the Australian Women’s Weekly Cookbook series, specifically “The Barbeque Cookbook.” The recipe has journeyed with me from South Africa to Australia, and it remains a favorite, winning numerous compliments for its ease, elegance, and exceptional taste. It’s a perfect choice for a brunch, lunch, or a sophisticated snack, and it’s sure to impress your guests. I hope you enjoy it as much as I do!

Nutrition Information (Per Serving)

• Calories: 262 kcal
• Fat Content: 16.7 g
• Saturated Fat Content: 6.4 g
• Cholesterol Content: 158.5 mg
• Sodium Content: 258.6 mg
• Carbohydrate Content: 11.2 g
• Fiber Content: 1.1 g
• Sugar Content: 1.4 g
• Protein Content: 17.2 g

Ingredients

• 60 g butter 🧈
• 1/4 cup plain flour 🌾
• 1 cup milk 🥛
• 4 eggs 🥚, separated
• 1 packet (about 250 g) frozen spinach, thawed and drained 🌿
• 1 tin (about 210 g) pink salmon, drained 🐟
• 1 shallot, finely chopped 🧅
• 2 tbsp mayonnaise 🍶
• 1 tbsp fresh chives, chopped 🌿

Instructions

The Roulade

1. Prepare the Spinach:
   Place the frozen spinach in a pan and cook over low heat until all the liquid has evaporated. Let it cool slightly.

2. Prepare the Tin:
   Grease a swiss roll tin (about 14 x 10 inches or 37 x 25 cm) with butter. Line it with greaseproof paper and generously butter the paper. This ensures the roulade will not stick.

3. Preheat the Oven:
   Heat your oven to 375°F (190°C).

4. Separate the Eggs:
   Separate the egg yolks from the whites, placing them in separate bowls.

5. Make the Roux:
   Melt the butter in a saucepan over medium heat. Add the flour and stir for about 1 minute until well combined. If the mixture becomes lumpy, remove it from the heat and whisk until smooth.

6. Create the Béchamel:
   Gradually add the milk to the roux, stirring continuously until the mixture boils and thickens into a smooth béchamel sauce.

7. Combine Spinach and Egg Yolks:
   Quickly stir the egg yolks and cooked spinach into the béchamel sauce. Transfer this mixture to a large mixing bowl.

8. Whip the Egg Whites:
   Beat the egg whites until they form soft peaks. Gently fold the beaten egg whites into the spinach mixture, maintaining as much air as possible for a light and fluffy texture.

9. Pour and Bake:
   Pour the spinach mixture into the prepared swiss roll tin, spreading it evenly. Bake in the preheated oven for 12-15 minutes, or until the roulade is puffed and golden brown.

10. Prepare for Rolling:
    While the roulade bakes, lay a clean, dry tea towel on your work surface. Once the roulade is done, carefully turn it out onto the tea towel and gently peel away the greaseproof paper.

11. Roll the Roulade:
    Spread the filling (prepared as per the instructions below) evenly over the roulade. Using the tea towel to assist, gently roll the roulade from one short end to the other. Trim the edges for a neater appearance if desired.

The Filling

1. Prepare the Filling:
   In a medium bowl, combine the drained salmon, mayonnaise, chives, and chopped shallot. Mix well until all ingredients are evenly distributed.

To Serve

1. Presentation:
   Place the rolled roulade on a rectangular serving dish. Garnish with fresh parsley leaves if desired for an extra touch of color and freshness.

2. Slicing and Serving:
   Cut the roulade into thick slices and serve on a platter, or place each slice individually on side plates for a beautiful presentation. Enjoy this elegant dish with your favorite brunch companions!

Enjoy!

This Spinach and Salmon Roulade not only looks stunning but also delights the taste buds with its blend of delicate salmon and vibrant spinach. Perfect for impressing guests or treating yourself to something special, it’s a recipe that combines simplicity with elegance. Happy cooking! 😊🍽️

Keywords

• Brunch
• < 60 Mins
• Easy

Tips for Success

• Even Spread: Ensure the spinach mixture is spread evenly in the tin to achieve a uniform bake and roll.
• Gentle Folding: When incorporating the egg whites, fold gently to maintain the airy texture of the mixture.
• Serve Fresh: This roulade is best enjoyed fresh, but you can prepare the filling in advance to save time on the day of serving.

For more delightful recipes and culinary inspiration, visit Love With Recipes at lovewithrecipes.com. Happy Cooking! ❤️