- 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
- Lightly oil a 23 × 33 cm Swiss roll tin and line with baking paper.
- Sprinkle with the cornmeal or polenta.
- Preheat the oven to 200°C.
- Squeeze the excess water out of the spinach, then chop finely.
- Melt the butter in a heavy–based saucepan, stir in the flour and cook for a few seconds.
- 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.
- Remove from the heat and stir in the spinach, followed by the egg yolks, nutmeg, and salt and pepper to taste.
- In a large clean bowl, whisk the eggwhites until stiff.
- Fold into the spinach mixture, one–third at a time.
- Spoon into the prepared tin and gently level the surface.
- Bake for 12–15 minutes, or until slightly risen and firm to the touch.
- Place the tin on a wire rack, cover with a clean tea towel and leave to cool for 5 minutes.
- Meanwhile, make the filling.
- Put the cream cheese in a bowl and mix in the fromage frais.
- Stir in the dill, and season with salt and pepper.
- Flake the trout into another bowl, and toss with the lemon juice.
- Turn out the spinach ‘cake’ onto the tea towel and carefully peel away the lining paper.
- Spread evenly with the cream cheese mixture, then arrange the smoked trout on top.
- Roll up the cake from one of the short ends.
- Transfer to a serving platter.
- For the tomato salad, whisk together the oil, vinegar, sugar and seasoning to taste in a bowl.
- Add the onion and toss to coat, then add the tomatoes and toss again.
- Cut the roulade into 12 slices using an electric carving knife or a large serrated knife.
- Serve with the tomato salad.
Preparation: 25 minutes
Cooking: about 15 minutes