Spinach and Hot Smoked Salmon Roulade
Photography by Photography by Simon Devitt.
Serves: 6 - 8
INGREDIENTS
Roulade
60 grams butter
1/ 3 cup flour
1 ¼ cups milk
4 eggs separated
250 grams spinach, washed
sea salt and freshly ground pepper
Aioli
3 cloves garlic, crushed
½ teaspoon salt
3 egg yolks
200 mls olive oil
100 mls vegetable oil
juice of half a lemon
Filling
300 grams hot smoked salmon fillet
2 tablespoons chopped chives
2/3 cup aioli
To serve
2 cups picked watercress leaves
METHOD
Roulade: Preheat oven to 200ºC. Grease and line a 29 x 26cm Swiss roll tin with baking paper. Wilt the spinach in a pan in just the water clinging to its leaves, squeeze dry and chop. Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually add the milk and cook over a gentle heat, stirring all the time, until the mixture thickens and the flour has cooked out. Remove from the heat and cool slightly.
Stir in the egg yolks and spinach and season well. Whisk the egg whites until stiff but not dry and fold into the spinach mixture using a large metal spoon. Pour into the prepared tray. Bake for 12-15 minutes until firm to the touch. Remove from the oven and cover with a tea towel.
Aioli: Blend the garlic with the salt and egg yolks in a food processor. With the motor running, drizzle in the oil drop by drop to start, then in a thin stream as the sauce thickens. Add the lemon juice, season and blend again to incorporate. The aioli should be very thick.
Filling: Remove the skin and bones from the salmon and mix with the aioli and chives.
Assembly: When the roulade is cold, remove the tea towel, and replace with a sheet of baking paper. Flip over onto the bench – the roulade will now be lying on the new sheet of paper. Remove the tin and the lining paper. Spread the salmon mix over the roulade and roll up using the paper underneath to guide.
Transfer the roulade to a platter, slice and serve with the watercress leaves, tossed with a little olive oil, lemon juice, salt and pepper. Serves 6-8
N.B. Any remaining aioli can be stored, covered, in the fridge for 2-3 days
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.