Spinach roulade with smoked salmon is a delectable dish that is perfect for brunch, lunch, or even dinner. This recipe is a perfect blend of creamy, smoky, and savory flavors. It is an excellent choice for anyone who loves spinach and smoked salmon.
How To Make:
To make the roulade, you will need fresh spinach, eggs, flour, salt, pepper, milk, cream cheese, smoked salmon, and lemon juice. You can also add some dill to enhance the flavor.
To start, preheat your oven to 375°F. Next, blanch the spinach by boiling it for 1-2 minutes, then rinse it under cold water and squeeze out the excess water. Chop the spinach and set it aside.
In a mixing bowl, whisk together the eggs, flour, salt, pepper, milk, and chopped spinach until well combined. Spread out the mixture evenly after pouring it onto a baking sheet covered with parchment paper. Bake the mixture in the preheated oven for about 12-15 minutes or until set.
While the roulade is baking, mix together the cream cheese, smoked salmon, dill, and lemon juice in a bowl until well combined. Once the roulade is done baking, remove it from the oven and let it cool slightly.
Spread the smoked salmon and cream cheese mixture evenly over the surface of the roulade. Carefully roll up the roulade starting from one end, using the parchment paper to help you. Once rolled, transfer the roulade to a serving dish.
You can serve the spinach roulade with smoked salmon either hot or cold. It can be sliced into individual portions or served as a whole roll. It pairs well with a light salad or roasted vegetables on the side.
Tips and Variations:
Tips:
Be sure to thoroughly wash and dry the spinach leaves before using them. This will help prevent any excess moisture from making the roulade soggy.
Use high-quality smoked salmon for the best flavor. Look for salmon that has been cold-smoked for a delicate, smoky taste.
When spreading the filling onto the roulade, be careful not to overfill it, as this can cause the roulade to crack or break apart.
Use a clean, dry kitchen towel or parchment paper to roll the roulade. This will help prevent sticking and make the rolling process easier.
Chill the roulade for at least 30 minutes before slicing it. This will help it hold its shape and make it easier to slice.
Variations:
You can add cream cheese to the filling for a richer, creamier taste.
Try using other types of smoked fish, such as trout or mackerel, instead of salmon.
Substitute the spinach with other greens, such as arugula or kale, for a different flavor and texture.
For a vegetarian version, omit the smoked salmon and use roasted vegetables, such as bell peppers or zucchini, instead.
Add herbs and spices to the filling, such as dill or lemon zest, for extra flavor.
Ingredients:
- 6 large eggs
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 4 cups fresh spinach, chopped
- 4 oz. smoked salmon, thinly sliced
- 8 oz. cream cheese, softened
- 1/4 cup sour cream
- 2 tbsp chopped fresh dill
Instructions:
Preheat the oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan with cooking spray and line it with parchment paper.
In a large mixing bowl, beat the eggs with an electric mixer on high speed until light and fluffy, about 2-3 minutes.
In a separate bowl, mix the flour, baking powder, salt, pepper, garlic powder, onion powder, oregano, and thyme.
Gradually add the flour mixture to the beaten eggs, stirring until well combined.
Add the chopped spinach to the batter and stir to combine.
Pour the batter into the prepared jelly roll pan and smooth the top with a spatula.
Bake for 10-12 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
While the roulade is baking, mix together the cream cheese, sour cream, and chopped dill in a small bowl.
When the roulade is finished baking, remove it from the oven and let it cool in the pan for 5 minutes.
Carefully remove the roulade from the pan and place it on a piece of parchment paper or a clean kitchen towel.
Spread the cream cheese mixture over the roulade, leaving a 1/2-inch border around the edges.
Arrange the smoked salmon slices on top of the cream cheese mixture.
Using the parchment paper or kitchen towel to help you, roll up the roulade tightly from the short end.
Wrap the roulade in plastic wrap and chill in the refrigerator for at least 1 hour.
To serve, remove the roulade from the refrigerator and unwrap it. Slice the roulade into 1-inch slices and serve. Enjoy your spinach roulade with smoked salmon!