Salmon Roulade

Salmon Roulade

Salmon roulade is a delicious and inviting starter that can be made in advance - so there is plenty of time to spend with your guests! You can also try this salmon roulade made with spinach and chives.


Step 1
  • Squeeze the excess moisture from the spinach.
Step 2
  • Divide the eggs into whites and yolks. Mix the spinach with the egg yolks, milk and salt and pepper.
Step 3
  • Beat the egg whites until they form stiff peaks and gently stir them into the spinach mixture.
Step 4
  • Spread the mixture on a baking tray lined with baking paper (approximately 40 x 30 cm) and put in the middle of the oven to cook until the surface is lightly browned. Leave the spinach mixture to cool on the baking tray.
Step 5
  • Whip the crème fraîche, cream cheese, lemon zest, salt and lemon pepper together until light and creamy eg. with a hand mixer.
Step 6
  • Gently mix in the chives and put the mixture in the fridge.
Step 7
  • Place the spinach base on a piece of cling film so that baking paper faces up. Carefully pull off the baking paper. Baking time - 15 minutes at 200 ° - traditional oven."
Step 8
  • Spread the chive mixture on the spinach bottom in a smooth layer - leaving about 5 cm free of cream on the long side.
Step 9
  • Place the salmon slices on top of the chives cream so that the slices overlap.
Step 10
  • Carefully roll the spinach bottom with chives and salmon together from the long side - start at the end where there is cream all the way to the edge. Roll the roulade by lightly dragging the cling film.
Step 11
  • Wrap the roulade in the cling film and put it in the fridge for about 1 hour or until it is cold.
Step 12
  • Cut the cold salmon roulade into 1½ cm slices with a sharp knife - clean the knife between each cut. Serve the slices on a dish, garnish with chives and serve with toasted rye bread.


Thawed Frozen Chopped spinach
450 g
75 ml
Sea salt
1 tsp
Freshly Grounded pepper
1 pinch
Creme fraiche
200 ml
Cream cheese
100 g
Fine lemon zest (Unwaxed)
2 tbsp
Sea salt
½ tsp
Lemon pepper
½ tsp
Finely Chopped chives
3 tbsp
Smoked salmon Slices
300 g
Toasted rye bread
200 g