Spinach and smoked trout roulade

    11 hours 30 min

    Flakes of smoked trout, creamy soft cheese and fresh dill combine to make a well-flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base. Serve with a plum tomato salad and wholemeal rolls.

    1 person made this

    Serves: 6 

    • 30 g (1 oz) commeal or polenta
    • 200 g (7 oz) frozen leaf spinach, thawed
    • 25 g (scant 1 oz) butter
    • 25 g (scant 1 oz) plain flour
    • 300 ml (10 fl oz) semi-skimmed milk
    • 4 eggs, separated
    • pinch of freshly grated nutmeg
    • salt and pepper
    • Smoked trout filling
    • 115 g (4 oz) reduced-fat soft cheese
    • 4 tbsp fromage frais
    • 2 tbsp chopped fresh dill
    • 140 g (5 oz) skinless smoked trout fillet
    • 2 tsp lemon juice
    • Plum tomato salad
    • 1 tbsp extra virgin olive oil
    • 2 tsp sherry vinegar
    • pinch of caster sugar
    • 1 small onion, chopped
    • 170 g (6 oz) baby plum tomatoes, halved

    Prep:11hr5min  ›  Cook:25min  ›  Ready in:11hr30min 

    1. Lightly oil a 23 x 33 cm (9 x 13 in) Swiss roll tin and line with baking parchment. Sprinkle evenly with the cornmeal or polenta. Preheat the oven to 200°C (400°F, gas mark 6).
    2. Squeeze the excess water out of the spinach, then chop finely. Melt the butter in a heavy-based saucepan, stir in the flour and cook for a few seconds. Off the heat, gradually whisk in the milk, then put back on a low heat and cook, whisking constantly, until the sauce bubbles and thickens. Remove from the heat and stir in the spinach, followed by the egg yolks, nutmeg, and salt and pepper to taste.
    3. In a large clean bowl, whisk the egg whites until stiff. Fold into the spinach mixture, one-third at a time. Spoon into the prepared tin and gently level the surface.
    4. Bake for 12–15 minutes or until slightly risen and firm to the touch. Place the tin on a wire rack, cover with a clean tea-towel and leave to cool for 5 minutes.
    5. Meanwhile, make the filling. Put the soft cheese in a mixing bowl and mix in the fromage frais, 1 tbsp at a time. Stir in the dill, and season with salt and pepper to taste. Flake the trout into another bowl, and toss with the lemon juice.
    6. Turn out the spinach ‘cake’ onto the tea-towel and carefully peel away the lining paper. Spread evenly with the soft cheese mixture, then arrange the smoked trout on top. Roll up the cake from one of the short ends. Transfer to a serving platter. (If making ahead of time, cover with cling film and keep in the fridge for up to 1 hour.)
    7. For the plum tomato salad, whisk together the oil, vinegar, sugar and seasoning to taste in a bowl. Add the onion and toss to coat, then add the tomatoes and toss again.
    8. Cut the roulade into 12 slices using an electric carving knife or a large serrated knife. Serve with the plum tomato salad.

    Plus points

    Reduced-fat soft cheese provides essential nutrients such as protein and calcium. Its lower fat content means it has fewer calories than traditional cream cheese. * Although spinach is a rich source of iron, the body is not able to absorb the iron easily. Serving a vitamin C-rich food such as tomatoes with the spinach helps to increase iron uptake.

    Another idea

    For a spinach and grilled pepper roulade, put 2 halved and seeded red or yellow peppers, cut side down, on a baking sheet with 2 unpeeled garlic cloves. Cook under a preheated hot grill for 10–12 minutes or until the peppers are blistered and blackened all over. Transfer to a polythene bag. When cool, peel the peppers and cut into thin strips. Squeeze the garlic pulp out of the skins and mix with the reduced-fat soft cheese and fromage frais. Instead of dill, add 1 tbsp each chopped fresh flat-leaf parsley and basil. Spread the cheese mixture over the cooled spinach ‘cake’, then scatter over the pepper strips. Roll up as in the main recipe.

    Each serving provides

    A, B12 * calcium * B1, B2, B6, C, E, folate, niacin, iron, potassium, selenium, zinc

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