First of all, sorry for not posting more often.
I finally managed to make a salmon roulade this week end, a recipe I was meant to try ages ago. Layers of creamy salmon and fluffy spinach "sponge cake". A combination made in heaven
-200 fresh salmon, steamed and flaked (Skinned and boned)
-250 fresh spinach, blanched, chopped and drained
-4 egg whites - 1 yolk
-200 gr low fat cream cheese
-A bunch of fresh dill
Preheat oven at 190 degrees C.
Combine egg yolk to the finely chopped spinach. Whisk the egg white untill stiff and fold in spinach mixture. Pour in a greave oven proof dish and bake for 11 minutes. Allow to cool
Soften cream cheese with a fork and add a little bit of milk. Add chopped fresh dill and salmon flakes.
There are 2 methods to assemble the roulade
1-When the sipnach sponge is cool, spread the salmon mixture evenly on top and roll. Cover and chill until ready to serve
2-Cut rounds in the sponge with a cookie cutter. In a ramequin, assemble layers of sponge and layers of salmon spread. Keep in the fridge to set and unmold before serving