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Fish recipe: Spinach and basil roulade with Scottish smoked salmon

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


Easy
6
30 minutes
Published: May 26, 2020
Categories:

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.

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
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