As children we were told if we wanted to be as strong as ‚Popeye the Sailor Mann’ we must eat our spinach….. Actually the first time I ate spinach was when I lived in Germany in my twenties – Rahmspinat – Creamed Spinach, and it was delicious!
It turns out that Popeye was right all along, spinach does make you stronger, and it has been proven by modern science. Researchers at the Karolinska Institute in Stockholm conducted a study and found that nitrate, a natural occurring substance in spinach, can help tone up muscle.
So….. this roulade contains not only the goodness of spinach, but also fish, egg, cream cheese and horseradish. It tastes sooo good and is vibrant in colour, but the main thing is, it is easy to make.
SALMON AND SPINACH ROLL WITH HORSERADISH CREAM CHEESE
This roulade contains not only the goodness of spinach, but also fish, egg, cream cheese and horseradish. It tastes sooo good and is vibrant in colour, but the main thing is, it is easy to make…
25
servings45
minutesIngredients
200 g Smoked Sliced Salmon
400 g Fresh Spinach
2 tbsp Crème fraîche
200 g Mild Cheddar Cheese – Grated
300 g Soft/Cream Cheese
1 tbsp Horseradish (reduce or increase to your liking)
2 Large Eggs
Lemon Juice
Method
- Chop Spinach in a food processor or using a knife chop until fine
- Whisk eggs until creamy
- Add 2tbsp crème fraîche
- Fold in finely chopped spinach
- Pour evenly onto a lined baking sheet and spread with cheddar cheese
- Bake in a preheated oven at 180C for 15-20 minutes until the cheese melts and the spinach is set
- Leave to cool
- Combine soft cheese with 1 tbsp of horseradish (this is personal taste, you can increase or decrease the quantity, first maybe just add a teaspoon and see how it tastes. Or you could leave the horseradish out altogether – But it won’t taste as good 😉
- Put the baked spinach and cheese onto a rack to cool. When cool, cover with cling-film. Turn it onto a counter top; the cling-film being on the counter surface with the baked spinach on top.
- Brush salmon with lemon juice.
- Taking the cling-film, roll the spinach and salmon until you have a large ‚sausage‘.
- Wrap the cling-film quite tightly around it and refrigerate for 8 hours.
Notes
- MACROS per slice 1.3g Carbs – 7.2g Fat – 5.8g Protein – 94 Calories
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