Wild Alaskan Salmon & Spinach Roulade
35 Min Serves 4
This Alaskan Salmon roulade recipe is a simply sensational looking dish, full of bright colours and fascinating textures, and fortunately it tastes every bit as good as it looks – which takes some doing to be honest. Next time you’re throwing a dinner party and you want to make your guests’ mouths water in anticipation and drop open in amazement at the same time, this salmon roulade recipe is a stunner of a dish to serve. And because it only takes just over half an hour to prepare, you don’t need to spend ages in the kitchen making it. So open that can of John West Wild Alaskan Red Salmon and start being wildly creative.
- 1 can John West Wild Red Salmon (213g)
- Vegetable oil, for greasing
- 300g (10oz) fresh spinach, thoroughly washed
- 4 eggs, separated
- 50g (2oz) Parmigiano Reggiano cheese, finely grated
- 200g tub low-fat soft cheese
- 4 tbs crème fraiche
- 2 tomatoes, de-seeded and chopped
- 2 tbs fresh herbs, chopped (chives, parsley or dill)
- Salt and freshly ground black pepper
Red Salmon 213G
Caught in the cold clear waters off Alaska and Canada, our wild pink salmon is a natural source of flavour and full of flavour. It's also incredibly versatile, perfect for adding omega-3 to everything from salad to fishcakes.
To prepare our Salmon & Spinach Roulade Recipe preheat the oven to 200°C / Fan Oven 180°C / Gas Mark 6. Grease and line a 20 x 30cm (8 x 12 inch) Swiss roll tin with non-stick baking paper. Grease with a little vegetable oil.
Cook the spinach in a small amount of water for about 5 minutes, until wilted. Drain thoroughly, squeezing out the excess moisture, and then chop finely. Cool. Tip into a large bowl and mix in the egg yolks. Stir in the grated cheese and season with salt and pepper.In a large, grease-free bowl, whisk the egg whites until they hold their shape. Fold into the spinach mixture, using a large metal spoon. Pour into prepared tin and spread into the corners. Bake for 10 to 12 minutes until set and light golden brown.
Turn out the roulade onto a large sheet of greaseproof paper. Peel away the lining and leave to cool.
Beat the low-fat soft cheese until smooth and creamy, then mix in the crème fraiche, flaked John West Salmon, tomatoes and herbs.
Season. Spread over the roulade, and roll up from the short end. Chill until ready to serve.
For more information on all our Salmon Recipes please click here.
Courtesy of the Alaska Seafood Marketing Institute
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