Christmas Day Smoked Salmon Roulade
By Ocado
Published on 08 December 2022
Everyone loves a bit of smoked salmon at Christmastime, right? This eye-catching Christmas day starter is a great make-ahead option and very impressive on the plate. Spinach, eggs and milk are blended and baked to make a light, wheat-free savoury sponge upon which a lemony cream cheese and crème fraîche mixture is spread before smoked salmon is draped generously on top. The sponge is then rolled into a pretty roulade and left to chill overnight – ready to ‘wow’ your guests the next day.Time and servings
30 minsTotal time
10Servings
20 minsPrep time
10 minsCooking time
Ingredients
- 500 g of frozen spinach, defrosted
- 4 eggs, yolks and whites separated
- 50 ml of whole milk
- 1 lemon, zested and juiced, plus extra cut into wedges, to serve
- 160 g of full-fat cream cheese
- 140 g of full-fat crème fraîche
- 5 g of dill, fronds only, finely chopped
- 10 g of chives, finely chopped
- 300 g of smoked salmon ribbons
Method
Step 1
Preheat the oven to 170°C/150°C fan/gas 4 and line a large baking tray (approx. 40cm x 30cm) with baking parchment.Step 2
Ensure all moisture is squeezed out of the defrosted spinach before finely chopping it and placing it in a large mixing bowl.Step 3
Add the egg yolks, milk, lemon zest and a generous pinch of salt and coarse ground black pepper to the bowl with the spinach. Mix until well-combined and set aside.Step 4
In a separate large bowl, whisk the egg whites until stiff peaks form. Add ⅓ of the egg whites to the spinach mixture and fold them in using a large metal spoon swiftly but lightly. Now add in the remaining egg whites and fold in gently until just combined.Step 5
Spread the mixture onto the baking parchment in an even, thin layer to form a rectangle approx. ½cm-thick and slightly smaller in size than the surface area of the tray.Step 6
Bake in the oven for 10-12 mins until firmly spongey to the touch and lightly golden around the edges.Step 7
Transfer to a wire rack on the baking parchment and leave to cool for 5 mins before carefully peeling off the baking parchment from the bottom and leaving it to cool for a further 5 mins.Step 8
Meanwhile, make the cream cheese filling by combining the cream cheese, crème fraîche, lemon juice, dill, chives and a generous pinch of salt and coarse ground black pepper in a mixing bowl.Step 9
Spread the cream cheese mixture over the entire surface of the spinach sponge, leaving a 2cm border uncovered along the edge of 1 long side.Step 10
Lay the smoked salmon ribbons over the cream cheese, covering it completely.Step 11
Starting from the long side without any border, roll the sponge into a tight roulade. Wrap the roulade tightly in 2 layers of clingfilm and refrigerate for at least 2 hours or ideally overnight.Step 12
When you’re ready to serve, remove the clingfilm and cut the roulade into approx. 12 2cm-thick slices using a serrated knife. Arrange the slices prettily on a platter and set it aside to come up to room temperature, then serve with a lemon wedge per person.