Featured Recipes - Christmas

Spinach & Salmon Roulade

sofSoya Free Option dfDairy Free Option gfGluten Free wfWheat Free

Ingredients

• 454g packetfrozen leaf spinach, defrosted and squeezed dry
• 200g soft cream cheese or soya cream cheese (we used Tofutti)
• 175g smoked salmon chopped (try using smoked salmon trimmings – much cheaper!)
• 3 eggs, separated
• Salt and freshly ground black pepper

Preparation

• Preheat oven to 190C/ 375F/ Gas 5.
• Grease and line 23 X 33cm swiss roll tin.
• Chop spinach and mix with 50g of soft cheese, 75g salmon, egg yolks and seasoning.
• Whisk egg whites until stiff and fold into spinach mixture.
• Spoon into tin and smooth to get an even layer.
• Bake for 20 – 25 mins.
• Turn out onto greaseproof paper and peel away lining paper carefully. Leave to cool.
• Mix remaining cream cheese and salmon, and season.
• Spread over roulade and carefully roll up.
• Cover and chill until needed.
• When ready to serve slice into rounds.

Key:

Greyed-out icons indicate that a recipe has an option to exclude a particular allergen.