Smoked Salmon Spinach Roulade

Serves: 6
Preparation time: 1 hour 15 minutes
Difficulty: moderate


250g baby spinach leaves
5 eggs
200g cream cheese, at room temperature
50g crème fraiche
1 lemon, finely zested and juiced
2 tbsp freshly chopped dill
250g smoked salmon
Sea salt
Freshly ground black pepper


  1. Preheat oven to 180C. Grease and line a Swiss roll tin with baking paper.
  2. Wilt the spinach leaves in a pan and cool slightly. Transfer spinach to a sieve or colander and press down with a small plate or bowl to squeeze out as much juice as possible.
  3. Transfer the spinach to food processor. Separate the eggs, reserving the whites, and add the 5 egg yolks to the spinach, seasoning with sea salt and ground black pepper. Puree until smooth and transfer to a large bowl.
  4. Whisk the egg whites until stiff. Gently fold the egg whites into the spinach mixture in the bowl.
  5. Tip the spinach mixture into the prepared tin, smoothing with a spatula or palette knife until even. Bake for about 12-15 minutes, or until set on top and cooled through. Remove from the oven to cool slightly.
  6. Lift the spinach layer on baking paper from the tin, and transfer to a clean sheet of baking paper on your benchtop to cool completely.
  7. Mix together the cream cheese, crème fraiche, lemon zest and dill until smooth. Season with a pinch of sea salt, ground black pepper and lemon juice to taste.
  8. Gently spread the cream cheese mixture gently over the spinach layer using a palette knife. Place an even layer of smoked salmon slices over the top.
  9. Using the baking paper to help, roll the roulade from the shortest end away from you, pressing firmly but gently to make a tight spiral.
  10. Wrap the spiral tightly in plastic wrap and refrigerate for minimum 30 minutes to set. Remove from fridge, trim the ends and slice with a sharp knife to serve.

Serving Tip

  • To make slicing easier, keep the roulade wrapped in plastic wrap while you slice it, then remove the plastic from each cut slice.