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  • Christmas Day Smoked Salmon Roulade
Christmas Day Smoked Salmon Roulad

Christmas Day Smoked Salmon Roulade

Brought to you by: Ocado
    10 serving

Prep time:

Cook time:

Serves: 10

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.
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  • 500g frozen spinach, defrosted
  • 4 eggs, yolks and whites separated
  • 50ml whole milk
  • 1 lemon, zested and juiced, plus extra cut into wedges, to serve
  • 160g full-fat cream cheese
  • 140g full-fat crème fraîche
  • 5g dill, fronds only, finely chopped
  • 10g chives, finely chopped
  • 300g smoked salmon ribbons


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.

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