Award-Winning Oak Smoked Irish Organic Salmon
A roulade looks harder than it is. The base is a thin spinach soufflé baked flat on a tray. You roll it around a herbed cream cheese filling and a layer of smoked salmon. Chill, slice on the diagonal, and you get a spiral that looks like a French restaurant put it together. Make a day ahead and the slicing is even cleaner.
Heat the oven to 200°C fan. Line a Swiss roll tin (about 30 by 20cm) with baking paper.
Wilt the spinach in a covered pan with a splash of water for 2 minutes. Drain, run under cold water, squeeze hard with your hands to get rid of as much water as possible. Chop finely.
In a bowl, mix the spinach with the egg yolks, parmesan, flour, nutmeg, salt and pepper.
In a clean bowl, whisk the egg whites to stiff peaks. Fold a third into the spinach to loosen, then carefully fold in the rest.
Spread the mixture in an even layer in the lined tin. Bake for 12 to 15 minutes until just set and lightly springy to the touch.
Cool 5 minutes in the tin. Lay a clean sheet of baking paper on a board, sprinkle with a little more parmesan, and turn the spinach base onto it. Peel off the lining paper. Cover with a second sheet of paper and cool fully.
Mix the cream cheese, crème fraîche, lemon zest, dill, and chives in a bowl until smooth and spreadable.
Uncover the cooled spinach base. Spread the cream cheese mixture all over in a thin even layer.
Lay the salmon over the cream cheese in a single overlapping layer.
Roll up tightly from one long edge, using the paper underneath to help. Wrap in fresh cling film and chill for at least 2 hours.
Slice with a sharp knife into 2cm rounds. Plate on dressed leaves with lemon and a few extra fronds of dill.
