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Salmon Roulade with Salmon and Chive Filling

Salmon Roulade with Salmon and Chive Filling

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20 mins + 20 mins
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Serves 6-8

Ingredients

  • 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

Method

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.

This recipe was sent in by Countdown

MEAL INGREDIENTS

Qty Price
Talleys Spinach Portions $3.00 ea was $3.99
$3.00 ea was $3.99
Fresh Produce Spring Onion $2.79 ea
$2.79 ea
Farmer Brown Eggs Half Dozen Brown Size 7 $2.90 ea
$2.90 ea
Countdown Flour Self Raising $1.90 ea
$1.90 ea
Countdown Spice Ground Nutmeg $2.00 ea
$2.00 ea
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Greggs Pepper Black Cracked $6.39 ea
$6.39 ea
Countdown Cream Cheese Spread Regular $4.00 ea
$4.00 ea
Fresh Produce Lemons $4.49 ea
$4.49 ea
Superb Herb Chives Fresh $3.70 ea
$3.70 ea
Sealord Salmon Pink
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