Spinach and Smoked Salmon Roulade

A light spinach sponge filled with cream cheese, lemon, dill, and smoked salmon, then rolled into a tight swirl.

Seafood Low Carb Spinach Party Food Smoked Salmon

Estimated Nutrition

Calories

227.6

kcal / serving

1820.5 kcal total

Carbs

3.6g

per serving

28.6 g total

Fat

17.3g

per serving

138.2 g total

Protein

14.4g

per serving

115.4 g total

Cook Time

minutes

Serves

slices

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

Dairy

piece

Eggs

separated

Parmesan

finely grated

200

Cream Cheese

full-fat

Crème Fraîche

full-fat

Fruits

piece

Lemon

finely grated zest and juice only

NutsSeeds

Sea Salt

crushed

Black Pepper

freshly ground

handful

Dill

freshly chopped

Seafood

240

Smoked Salmon

even layer

Vegetables

250

Baby Spinach

wilted and squeezed dry

Method

Preheat the oven to 200°C and line a Swiss roll tin with parchment.

Wilt the spinach and squeeze out all moisture until dry.

Pulse spinach, 4 egg yolks, baking powder, salt, and pepper in a processor until finely chopped.

Whisk 5 egg whites until stiff and fold them into the spinach mixture.

Spread the mixture into the tin and bake for 8-10 minutes until firm.

Turn the roulade onto baking parchment sprinkled with Parmesan and allow to cool.

Mix cream cheese, crème fraîche, lemon zest, dill, salt, pepper, and lemon juice until smooth.

Remove top parchment and spread filling over the sponge followed by a layer of salmon.

Roll the roulade tightly from the short end, trim the edges, and serve.