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Smoked Salmon and Spinach Roulade


1 bunch spinach
4 eggs
1 tablespoon flour
Salt and pepper
1 tub cream cheese
100g smoked salmon
Lemon juice


  1. Remove the stems from the spinach and wash well.
  2. Place the spinach leaves into a pot of boiling water. Push the leaves under the water and when they have changed colour remove them from the water.
  3. Squeeze all the water out of the spinach and place in a blender.
  4. Blend the spinach together with 4 egg yolks and the flour. Season with salt and pepper.
  5. Meanwhile preheat the oven to 180°C and line a baking tray with CLINGWRAP (yes that plastic stuff!)
  6. Beat the egg whites until stiff and fold into the spinach mixture.
  7. Spread over the clingwrap and bake in the oven for about 8/10min.
  8. Remove from the heat, cool and turn out onto a piece of tinfoil.
  9. Smear cream cheese all over the cooked spinach and lay slices of smoked salmon on top. Squeeze lemon juice over the salmon and sprinkle with coarse black pepper.
  10. Roll lengthwise as per a swiss roll.
  11. Wrap tightly in the tinfoil and refrigerate for a few hours.
  12. To serve, slice the roulade and serve two or three slices with a herbed mayonnaise.