This is a recipe l have used for many years, whether it be served as individual an entree or on a platter to share at a summer picnic. It’s always a sure winner in looks and taste, the filling can be changed to suit your taste but l would encourage using farm fresh eggs and organic spinach to get the full flavour. Don’t be scared of doing this, it’s easy and looks impressive – Give it a try!
60 g butter
1/3 cup plain flour
1 cup milk
250 g fresh spinach, cooked, drained, chopped roughly – 3/4 cup finely grated parmesan cheese
4 eggs, separated
Rocket leaves, to serve
6 slices smoked salmon, optional 250 g cream cheese
1 onion, peeled and chopped finely 1 red pepper, chopped finely
2 tsp fresh dill
1 lemon, zest and juiced
Salt and pepper
- Preheat oven to 200C. Lightly grease and line a swiss-roll pan with baking paper.
- Melt butter in a saucepan on medium heat. Add the flour, cook stirring for 1 minute.
- Gradually blend in the milk, stirring until the mixture boils and thickens, simmer 3minutes.
- Transfer the mixture to a large bowl. Stir in the spinach, cheese and the egg yolks.Season to taste.
- In a small clean bowl, using an electric mixer, beat the egg whites until soft peaks form.Fold into spinach mixture.
- Pour into prepared tin, spreading evenly. Bake 10-12 minutes or until springs back.
- Line a clean tea towel with baking paper, turn roulade out onto it. Remove paper fromand roll it up from its long side, using tea towel as a guide. Set aside to cool.
- To make the filling, cook onions in a small amount of olive oil, after 5 minutes add thered pepper, seasoning and cook for a further 5 minutes, let cool.
- Place the cream cheese into a small bowl, using an electric mixer, beat the creamcheese until smooth, stir in lemon zest and 1 tsp lemon juice, dill, seasoning, and the
10.Unroll roulade. Spread with cheese mix, cover with smoked salmon and then roll
without the tea towel.
11.Serve in slices topped with rocket leaves.