Salmon Roulade with Salmon and Chive Filling

clock 20 minutes + 20 minutes bowl Serves 6-8


  • 400g frozen spinach defrosted and all water squeezed out
  • 1 spring onion, finely chopped
  • 5 eggs, separated
  • 2 Tbsp self-raising flour
  • ¼ tsp nutmeg
  • ½ tsp salt
  • Freshly ground pepper to taste
  • 200g cream cheese
  • Zest of 1 lemon
  • 2 Tbsp chopped chives
  • 210g tin Homebrand salmon
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  • 1. Preheat oven to 170°C. Line a 30cm x 40cm tin with baking paper.

  • 2. In a bowl place the spinach, spring onion, egg yolks, flour, nutmeg, salt and pepper and combine well.

  • 3. In a large bowl beat the egg whites until just stiff. Fold through the spinach mixture. Pour the mixture into the tin and smooth the top. Bake in the oven for 15-20 minutes until set and lightly brown.

  • 4. Mix together cream cheese, lemon, chives and salmon until well combined.

  • 5. Tip the cooked roulade onto a piece of baking paper. Spoon the filling over the top and spread evenly. Roll the roulade from the short end into a neat roll.

  • 6. Slice and serve.

  • TIP: When lining a tin with baking paper, dampen the tin to make the paper stick. This will make it much easier to put your mixture into it.

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