This light and easy to make dish is ideal for summer, and uses fresh Scottish salmon.

  • 30 minutes
  • 6
  • Easy
Shared by Italian chef, Sabrina Damiani (who is offering a delivery service in Edinburgh), this fresh spinach roulade dish uses Scottish salmon, herbs and cheese for an easy to make dinner or lunch - ideal in warm weather.

Ingredients

  • 250g spinach
  • 6 eggs
  • 50g Parmigiano cheese
  • 1 tspn salt
  • 10/12 basil leaves
  • 1 tbsp plain flour
  • 350g Mascarpone cheese or cream cheese
  • 250g Scottish smoked salmon
  • Handful of chives, chopped

Method

To make the spinach roulade, first you need to prepare the spinach.

If fresh, cook it quickly in a pan with a drizzle of oil and a pinch of salt until the water has dried.

Tip the spinach into a food processor and add the eggs, basil, salt, parmigiano cheese and the flour.

Blend until really finely chopped and well mixed.

Prepare a square baking tray by covering it with parchment paper.

Level the surface if necessary and bake the spinach mixture in a preheated oven at 180 ° for 20 minutes.

Once ready, remove it from the tray still attached to the parchment paper and let it cool but cover it with cling film – in this way the mixture will not dry out but will remain elastic for rolling.

When the mixture is cool, remove the cling film and fill the roulade with cream cheese, salt and pepper, chives and salmon.

Roll up the roulade from the shortest end, pushing it away from you while rolling to make a tight swirl.

Trim the ends and put in the fridge for 1 hour.

Slice, serve and enjoy.
For more information and to order a delivery from Sabrina, please visit her website.

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.