Salmon Spinach Roulade with Boursin Cheese
🛒Ingredients (Grocery List)
1 pound Spinach, finely chopped (If frozen, thawed and squeezed dry)
5 medium Eggs
1 Garlic & Fine Herbs Boursin Cheese at room temperature.
8 Oz Smoked Salmon
🍴Serves: 8
⏰Prep Time: 20 min
⏱️Cook Time: 30 min
❄️Chilling Time: min 4 hours
🥣Instructions
1. Preheat the oven to 350 degrees. Coat an 11x7 inch rimmed baking sheet with cooking spray. Line the bottom of the baking sheet with parchment paper and coat it with cooking spray.
2. Push the lining into the corners of the tray so there is an even depth for the filling to go in to.
3. 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. Let cool. If using frozen Spinach, place the Spinach in a wide pan on a low heat, put the lid on the pan and leave for 5 minutes so the Spinach defrosts. Let cool. Make sure you squeeze as much water from it as you can.
4. In a mixing bowl, beat the Eggs. When the Eggs are well beaten, with a spatula add the well-drained Spinach (DO NOT ADD any Salt and Pepper, the Salmon and the Cheese will salt the dish). Then, evenly spread these two ingredients on the lined baking sheet and bake for 25 to 30 minutes.
5. Lay a large piece of cling film on your work surface and quickly tip your baking pan upside down, and then peel the lining away from the roulade very gently. When still warm when out of the oven, spread the Boursin Cheese onto the cooked Egg-Spinach roulade, and then add the slices of Smoked Salmon on the top of the Boursin Cheese.
6. Starting at the long edge, Carefully and gently roll it up tightly as you would roll a jelly roll, using the cling firm to help you roll and wrap it up at the same time.
7. Let refrigerate at least 4 hours to overnight. Slice this roulade with a very sharp knife and decorate with edible flowers before serving. Enjoy!
💡Tips
Serve with cold dry wine. My best friend Chantal gave me this recipe and it’s really delicious.
