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Recipe: Spinach Roulade With Smoked Salmon Filling And Tomato Coulis
Similar Categories: Spinach, Roulade, Smoked, Salmon, Filling, Tomato, Coulis
Yield: 4 Servings
250 g Spinach, stalks trimmed
1 sm Onion, peeled and chopped
Finely
1 tb Olive all
5 Eggs
90 g Plain flour
FILLING:
90 g Smoked salmon, chopped into
sm Pieces
375 g Fromage frais (available
From good delicatessens)
Freshly ground pepper
TOMATO COULIS:
Butter or olive oil
500 g Tomatoes, peeled and chopped
Roughly
Salt and freshly ground
Pepper
2 Cloves garlic, peeled and
Chopped finely
2 tb Chopped mixed fresh herbs
Such as parsley, basil and
Marjoram
1 ts Port
1/2 c Cream
To make the roulade: line 2 x 31 cm x 23cm jam roll
tins with baking paper. Place the spinach in a large
pot of boiling water. Turn off the heat and leave the
spinach for a few seconds until it has wilted. Remove
the spinach from the pot, drop into a bowl of cold
water, then remove, pat dry with kitchen towels and
chop finely.
Saute the onion in the olive oil until golden and set
aside to cool. Whisk the eggs until frothy. Stir in
the flour, followed by the cooked spinach and onion
and mix until well amalgamated. Divide the mixture in
half and spread each portion evenly onto the prepared
jam roll tins. Bake in a preheated 160oC oven for 10
to 12 minutes or until set. Remove the trays from the
oven, turn the roulade bases out onto 2 tea-towels and
roll up the bases and tea-towels together to form a
cylinder. Set aside for 10 minutes, then unroll and
allow to cool on a cake cooler.
To make the filling and fill the roulades: combine the
smoked salmon, fromage frais and pepper to taste.
Spread the bases evenly with the salmon mixture, roll
up the roulades using a tea towel as a guide and set
aside while you make the tomato coulis.
To make the tomato coulis: heat a little butter or
olive oil in a frying pan. Add the tomatoes, salt,
pepper, garlic and the herbs and cook over high heat
for about 5 minutes. Add the port and cream, stir to
combine, then pass the mixture through a fine sieve
and discard the solids. Set aside to cool.
To serve: slice the roulade into 4cm thick slices and
place on each serving plate. Spoon around some of the
cold tomato coulis and serve at once.
250 g Spinach, stalks trimmed
1 sm Onion, peeled and chopped
Finely
1 tb Olive all
5 Eggs
90 g Plain flour
FILLING:
90 g Smoked salmon, chopped into
sm Pieces
375 g Fromage frais (available
From good delicatessens)
Freshly ground pepper
TOMATO COULIS:
Butter or olive oil
500 g Tomatoes, peeled and chopped
Roughly
Salt and freshly ground
Pepper
2 Cloves garlic, peeled and
Chopped finely
2 tb Chopped mixed fresh herbs
Such as parsley, basil and
Marjoram
1 ts Port
1/2 c Cream
To make the roulade: line 2 x 31 cm x 23cm jam roll
tins with baking paper. Place the spinach in a large
pot of boiling water. Turn off the heat and leave the
spinach for a few seconds until it has wilted. Remove
the spinach from the pot, drop into a bowl of cold
water, then remove, pat dry with kitchen towels and
chop finely.
Saute the onion in the olive oil until golden and set
aside to cool. Whisk the eggs until frothy. Stir in
the flour, followed by the cooked spinach and onion
and mix until well amalgamated. Divide the mixture in
half and spread each portion evenly onto the prepared
jam roll tins. Bake in a preheated 160oC oven for 10
to 12 minutes or until set. Remove the trays from the
oven, turn the roulade bases out onto 2 tea-towels and
roll up the bases and tea-towels together to form a
cylinder. Set aside for 10 minutes, then unroll and
allow to cool on a cake cooler.
To make the filling and fill the roulades: combine the
smoked salmon, fromage frais and pepper to taste.
Spread the bases evenly with the salmon mixture, roll
up the roulades using a tea towel as a guide and set
aside while you make the tomato coulis.
To make the tomato coulis: heat a little butter or
olive oil in a frying pan. Add the tomatoes, salt,
pepper, garlic and the herbs and cook over high heat
for about 5 minutes. Add the port and cream, stir to
combine, then pass the mixture through a fine sieve
and discard the solids. Set aside to cool.
To serve: slice the roulade into 4cm thick slices and
place on each serving plate. Spoon around some of the
cold tomato coulis and serve at once.
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