Addicted To BBQ - SPINACH, SMOKED SALMON, AND HERBED CREAM ROULADE

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Dec 15, 2009, 3:12pm

Addicted To BBQ :: Recipes :: Appetizers, Salads and Starters :: SPINACH, SMOKED SALMON, AND HERBED CREAM ROULADE

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Topic: SPINACH, SMOKED SALMON, AND HERBED CREAM ROULADE (Read 72 times)

BobS
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SPINACH, SMOKED SALMON, AND HERBED CREAM ROULADE
« Thread Started on May 11, 2009, 1:47pm »

SPINACH, SMOKED SALMON, AND HERBED CREAM ROULADE

[image]

This recipe is a bit more involved than some, but is really
excellent!

Addapted from the book “Hors D’Oeuvres” by Eric Treuille & Victoria Blashford-Snell
ISBN # 0-7894-4895-5

FOR ROULADE
12 cups (12 ozs) spinach
3 eggs, separated
1 tsp salt
½ tsp black pepper
¼ tsp ground nutmeg

FOR FILLING
8 oz cream cheese
2 tbsp finely chopped fresh dill
grated peel and juice of 1 lemon
S&P
½ lb smoked salmon slices

ESSENTIAL EQUIPMENT
10 x l4” jelly roll pan lined with buttered baking parchment - you really need to use the parchment paper.

Preheat oven to 400°F.

Bring a pan of water to a boil and add spinach. When the water returns to a boil, drain and refresh the spinach in cold water. Drain in a colander and squeeze spinach dry with your hands. Work on this a bit – it is important to let the spinach sit and work as much water out as possible.

Place spinach, egg yolks, salt, pepper, and nutmeg in a food processor or blender; pulse to a smooth puree.

Beat egg whites until they hold soft peaks and fold egg whites lightly into the spinach until evenly combined. Spread spinach mixture into the parchment in the jelly roll pan.

Bake until set, 10-12 minutes. Turn baked roulade out on to a sheet of baking parchment. Let it cool.

For filling, combine cream cheese, dill, lemon peel, and juice. Add salt and pepper to taste. Peel off tray lining paper. Cut roulade in half crosswise. Place each half on a piece on plastic wrap. Spread filling evenly over both roulade halves, to within about ½ in of the edges. Cover each with a layer of salmon slices. Sprinkle with black pepper. Roll up each roulade half from the long edge. Wrap in plastic wrap, twisting the ends to secure. Refrigerate rolls 1 hour. With a serrated knife, trim ends of both roulades. Cut each roulade into 10 slices. Discard plastic wrap after slicing. (I do NOT cut with the plastic wrap still on the roll) Serve chilled or at room temperature.

Make Ahead Tip:

You can make roulade up to 1 day in advance. Refrigerate. Slice up to 1 hour before serving. I’ve even made the spinach part, baked it, and stored it in the refrigerator, wrapped in cellophane, in a single layer overnight and it was fine.

« Last Edit: May 11, 2009, 1:55pm by BobS »

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