Spinach and Salmon Roulade

The sun is shining beautifully, there's not a single cloud in the sky… ah, wonderful. Even more so because I have a day off and I'm enjoying the quiet. Nobody wants anything from me, it's just me and my favorite TV shows :) Of course, I can't sit still and do nothing, so I decided to share a great recipe with you.

This spinach and salmon roulade appeared on my family's Easter table. It was perfect for Easter, but it will be great for any occasion where you need a cold appetizer. The roulade is light, delicate, and creamy, and everybody loved it. Since a lot of people have already asked me about it and are waiting for the recipe, I'm sharing it now instead of waiting for next Easter.

Spinach and salmon roulade

I changed the original recipe from Krystyna9 only slightly. For the cheese filling I used Bieluch cream cheese (a Polish brand) and seasoned it however I felt like: with horseradish, salt, pepper, and herbs (mostly dill). You can also use ready-made, flavored cream cheeses.

By the way, thank you, Krystyna, for the delicious recipe :)

Instructions - Spinach and Salmon Roulade:

Thaw the spinach and drain it, or cook off the excess moisture. Season to taste. Add 1 egg, 3 egg yolks, and the breadcrumbs to the cooled spinach. Beat the egg whites to stiff peaks with a pinch of salt and gently fold them into the spinach. Spread the mixture on a baking sheet lined with parchment paper and bake for 15 minutes in an oven preheated to 190°C (375°F) (convection 170°C (340°F)).

Let the sponge cool. Season the cream cheese and spread 2/3 of it over the spinach sponge, then arrange the salmon slices on top. Spread the rest of the cheese over the salmon. Roll everything up into a roulade very carefully, peeling the paper off the sponge as you go and pressing lightly. Refrigerate for a few hours.

Spread the top of the roulade with cream cheese mixed with horseradish, and arrange salmon slices on top of the cheese. Roll the roulade using plastic wrap and wrap it up in the wrap, pressing gently. Twist the ends of the wrap like a candy wrapper. Refrigerate for a few hours before serving.

Enjoy!

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