Spinach and smoked trout roulade


  • ¼ cup (35 g) cornmeal or polenta
  • 200 g frozen English spinach, thawed
  • 1 tablespoon (20 g) butter
  • 2 tablespoons plain flour
  • 300 ml low–fat milk
  • 4 eggs, separated
  • pinch of freshly grated nutmeg
  • salt and pepper
  • Smoked trout filling
  • ½ cup (125 g) reduced–fat cream cheese
  • ⅓ cup (90 g) fromage frais or sour cream
  • 2 tablespoons chopped fresh dill
  • 150 g skinless smoked trout fillet
  • 2 teaspoons lemon juice
  • Tomato salad
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons sherry vinegar
  • pinch of caster sugar
  • 1 small onion, chopped
  • 175 g cherry tomatoes, halved


  1. Lightly oil a 23 × 33 cm Swiss roll tin and line with baking paper.
  2. Sprinkle with the cornmeal or polenta.
  3. Preheat the oven to 200°C.
  4. Squeeze the excess water out of the spinach, then chop finely.
  5. Melt the butter in a heavy–based saucepan, stir in the flour and cook for a few seconds.
  6. Off the heat, gradually whisk in the milk, then put back on a low heat and cook, whisking constantly, until the sauce bubbles and thickens.
  7. Remove from the heat and stir in the spinach, followed by the egg yolks, nutmeg, and salt and pepper to taste.
  8. In a large clean bowl, whisk the eggwhites until stiff.
  9. Fold into the spinach mixture, one–third at a time.
  10. Spoon into the prepared tin and gently level the surface.
  11. Bake for 12–15 minutes, or until slightly risen and firm to the touch.
  12. Place the tin on a wire rack, cover with a clean tea towel and leave to cool for 5 minutes.
  13. Meanwhile, make the filling.
  14. Put the cream cheese in a bowl and mix in the fromage frais.
  15. Stir in the dill, and season with salt and pepper.
  16. Flake the trout into another bowl, and toss with the lemon juice.
  17. Turn out the spinach ‘cake’ onto the tea towel and carefully peel away the lining paper.
  18. Spread evenly with the cream cheese mixture, then arrange the smoked trout on top.
  19. Roll up the cake from one of the short ends.
  20. Transfer to a serving platter.
  21. For the tomato salad, whisk together the oil, vinegar, sugar and seasoning to taste in a bowl.
  22. Add the onion and toss to coat, then add the tomatoes and toss again.
  23. Cut the roulade into 12 slices using an electric carving knife or a large serrated knife.
  24. Serve with the tomato salad.

Serves 6
Preparation: 25 minutes
Cooking: about 15 minutes


Milk, Eggs and Cheese

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