Spinach and salmon roulade
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Spinach and salmon roulade
This attractive green roulade is light, tasty and bursting with herby flavours. A treat for the eyes and fun to make, it can be served as a main meal or works really well for picnics and lunch boxes… a meal in one.
SERVES:
4
PREP TIME:
30 mins
COOK TIME:
15 mins
Ingredients
- 200g spinach
- 8 egg whites
- ¼ cup ground almond
- 2 handfuls fresh herbs of your choice i.e. parsley, basil, coriander, dill
- ¼ teaspoon ground turmeric
Filling:
- 2 avocados, mashed with a little lemon juice
- 2 salmon fillets, cooked, cooled and shredded
Method
- Preheat oven 160˚C.
- Pour boiling water over the spinach to wilt and then squeeze out the excess moisture.
- Beat the egg whites until stiff and then fold in the ground almond and set aside.
- Combine the spinach, herbs and turmeric in a blender and blend until finely chopped.
- Fold the herb and spinach mixture through the beaten egg whites.
- Spread the mixture evenly onto the lined baking tray and cook in the oven for 12–15 minutes until set.
- Remove from the oven and let it cool to room temperature.
- Spread the mashed avocado in a thin layer over the baked roulade base and evenly cover with the cooked shredded salmon.
- Roll from long side to long side to create a swiss roll effect.
Inspirations and Top Tips
- This is great to eat cold or reheat in oven or microwave to eat hot
- Use fresh turmeric instead of ground and spice it up with some chilli, garlic, black pepper or other spices of your choice
- You can use tinned salmon in place of fresh salmon
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free |
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