Preparation time: 1 hour 15 minutes
250g baby spinach leaves
200g cream cheese, at room temperature
50g crème fraiche
1 lemon, finely zested and juiced
2 tbsp freshly chopped dill
250g smoked salmon
Freshly ground black pepper
- Preheat oven to 180C. Grease and line a Swiss roll tin with baking paper.
- 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.
- 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.
- Whisk the egg whites until stiff. Gently fold the egg whites into the spinach mixture in the bowl.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- To make slicing easier, keep the roulade wrapped in plastic wrap while you slice it, then remove the plastic from each cut slice.