Ingredients

  • 15 grams butter, unsalted
  • 4 eggs separated
  • 170 grams frozen spinach cooked and puréed
  • pinch nutmeg
  • salt and pepper
  • Filling
  • 290 milliliters crème Fraîche
  • 110 grams smoked salmon, hot chopped
  • 2 teaspoons fresh dill chopped

Directions

1. Preheat oven to 190*C/375*F/GM 5.
2. Line a large roasting pan with a double sheet of lightly greased parchment paper, allowing deges to stick up above the sides of the pan.
3. Make roulade: Beat the butter and egg yolks into the spinach and season with salt and peper and nutmeg. whisk the egg whites until stiff, but not dry, and fold into spinach mixture. Pour mixture into pan. Bake in oven for 10-12 minutes, or until it feels dry to the touch.
4. Mix together the filling ingredients.
5. Turn the roulade out on to a piece of waxpaper. Spread the filling on to the roulade and roll it up as you would a jellly roll, removing paper as you go. Serve on a warmed dish.
6. Sour creme results in a runny roulade when warm, but firms up when chilled. Tastes good warm or cold.

Notes
Serving Ideas:Original serves 4.


Categories
Vegetarian Main courseAppetizer, coldBreakfast ideas
Keywords
Vegetarian Main courseAppetizer, coldBreakfast ideas
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