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Spinach, Smoked Salmon and Herbed Creame Roulade
Nb persons: 20
Yield:
Preparation time:
Total time:
Source: Hors D'Oeuvres, pg. 84
Roulade: | |
3/4 lb | fresh spinach |
3 | eggs, separated |
1 tsp | salt |
1/2 tsp | black pepper |
1/4 tsp | ground nutmeg |
Filling: | |
8 oz | cream cheese |
2 tsp | finely chopped fresh dill |
1 | lemon, zested and juiced |
salt, black pepper | |
1/2 lb | smoked salmon slices |
Preheat oven to 400 degrees F.
Bring a pan of water to a boil and add spinach. When the water returns to a boil, drai and refresh the spinach in cold water. Squeeze spinach dry with hands. Place spinach, egg yolks, salt, pepper and nutmeg in a food processor or blender; pulse to a smooth puree. Beat egg whites until they hold soft peaks. Fold egg whites lightly into the spinach until evenly combined. Spread spinach mixture into a 14x10 inch baking sheet or jelly-roll pan with a silicon mat or buttered baking parchment. Bake until set, 10-12 minutes. Invert roulade out onto a sheet of baking parchment. Let cool.
For filling, combine cream cheese, dill, lemon peel, and juice. Add salt and pepper to taste. Peel off tray lining paper. Cut roulade in half crosswise. Place each half on a piece of plastic wrap. Spread filling evenly over both roulade halves, to within about 1/2-inch of the edges. Cover each with a layer of salmon slices. Sprinkle with black pepper. Roll up each roulade half from the long edge. Wrap in plastic wrap twisting the ends to secure. Refrigerate rolls 1 hour. With a serrated knife, trim ends of both roulades. Cut each roulade into 10 slices. Discard plastic wrap after slicing. Serve chilled or at room temperature.
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