Spinach and smoked salmon roulade

    25 min

    This roulade is ideal to prepare for guests, as you can make it ahead of time. If using for sandwiches, cut thinner slices than for party nibbles.

    6 people made this

    Serves: 4 

    • 150g frozen spinach
    • 4 eggs
    • 50g grated Emmental cheese
    • salt and pepper
    • 200g herb and garlic cream cheese, softened
    • 200g smoked salmon slices
    • lemon juice

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Let the spinach thaw and drain.
    2. Line a baking tray with baking parchment and sprinkle with a bit of cheese.
    3. Preheat oven to 200 C / Gas 6.
    4. Beat the eggs in a bowl until foamy. Add spinach and remaining cheese. Season with salt and pepper.
    5. Evenly spread the mixture on the baking tray and bake until the eggs are set, about 10 minutes.
    6. Spread with cream cheese and cover with salmon slices. Drizzle with lemon juice and roll up tightly.
    7. Wrap in aluminium or cling foil and refrigerate for several hours so the flavours can meld.
    8. Cut into thick slices and serve with salad and fresh baguette.


    Leftovers are also great as a sandwich filler.

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