Green Leaf and Fish Savoury Roll
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 4 h. 50 min.
Ready in
Ingredients
for
6
- Ingredients
- ¼ cup butter
- ½ cup gluten-free all purpose flour (scant)
- ⅞ cup milk
- 9 ozs Frozen Spinach (thawed and excess water squeezed out)
- 4 eggs (separated)
- ¾ cup cream cheese (with garlic and herbs)
- ¾ cup Cottage cheese
- 1 Tbsp lemon juice
- 7 ozs smoked Salmon (thinly sliced)
- freshly ground peppers (to taste)
- To garnish
- Chard leaf
- Dill
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 22.5 x 32.5 cm|9" x 13" Swiss roll tin and line with non-stick baking paper.
2.
Melt the butter in a pan, then remove from the heat and stir in the flour to make a smooth paste. Return to the heat and cook for 1-2 minutes, then slowly add the milk, stirring constantly until thickened.
3.
Stir in the spinach then remove from the heat and beat in the egg yolks.
4.
Whisk the egg whites until stiff and carefully fold into the mixture a spoonful at a time.
5.
Pour the mixture into the tin and bake for 15 minutes until puffed and golden. Turn onto a tea towel. Remove the paper and leave to cool.
6.
Beat together the cream cheese and cottage cheese until smooth.
7.
Sprinkle the surface of the roulade with lemon juice.
8.
Spread the cheese mixture on the roulade, leaving a border around the edges and arrange the smoked salmon evenly on top. Season with pepper.
9.
Starting at the long edge, gently roll the roulade and filling as for a Swiss roll, using the towel to lift and assist in the rolling.
10.
Wrap the roulade in cling film and chill for at least 4 hours before slicing.
11.
Serve garnished with chard and dill.
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