Think cheesy, light, green fluffy, rolled up soufflé filled with a layer of luxurious cream cheese, smoked salmon and cut into delicate pinwheels.
This is a great recipe for the festive season. It can be prepared in advance and served chilled. It makes a lovely lunch, starter or supper dish and is best served with a fresh green salad.
Serves 4 as a light meal or 8 as a snack.
For the roulade
40g butter
40g plain flour
275ml semi skimmed milk
3 eggs, separated
250g fresh spinach, steamed and drained
50g strong Cheddar cheese, grated
For the filling
150g cream cheese
100g smoked salmon, cut into small pieces
25g Parmesan cheese, finely grated
Pre-heat the oven to 200°C/gas mark 6
Line a Swiss roll tin (32 x 23 cm), with silicone paper (baking parchment).
To make the roulade
Place the butter, flour and milk in a saucepan and whisk together over a medium heat until thickened. Cook the sauce gently for 3 minutes. Season with a little salt and pepper, remove from the heat and leave to cool slightly (about 10 minutes).
Stir the egg yolks into the sauce. Add the cooked and drained spinach and the grated Cheddar cheese. Whisk the egg whites in a large bowl until they form soft peaks.
Gently fold one spoonful of the whisked egg white into the sauce, to loosen it and then add the rest of the whisked egg white, a little at a time.
Now pour the roulade mixture into the prepared Swiss roll tin and place in the middle of the oven. Bake for 15- 20 minutes or until it has turned golden brown and feels springy and firm in the centre. Remove from the oven and leave to cool (about 30 minutes). Peel the baking parchment from the roulade (this is the side you will spread the filling on).
To assemble the roulade
Spread the cream cheese over the underside of the roulade. Scatter the smoked salmon pieces evenly over the roulade. Then roll up the roulade along the longest side.
Transfer the roulade to a serving plate and sprinkle the surface with a dusting of grated parmesan.
