Salmon and Spinach Roulade

    1 hour 10 minutes

    A tasty egg roulade rolled up and filled with sour cream, salmon and English spinach. This tasty dinner dish is so easy and delicious.

    Australian Capital Territory, Australia
    7 people made this

    Serves: 8 

    • 2 tablespoons butter
    • 1/4 cup flour
    • 1 cup milk
    • 3 egg yolks
    • 3 egg whites, beaten until stiff
    • 250g sour cream
    • 130g salmon, drained and flaked
    • 130g English spinach
    • pepper, to taste

    Preparation:25min  ›  Cook:30min  ›  Extra time:15min cooling  ›  Ready in:1hour10min 

    1. In a frying pan heat the butter then stir in the flour. Whisk in the milk and bring to a boil. Once boiled, remove from the heat and beat in the egg yolks. Allow to cool then fold into the beaten egg whites. Pour into a Swiss roll tin that has been lined with greaseproof paper then bake at 170 degrees C for 30 minutes.
    2. Turn out onto a tea-towel lined cake rack then quickly roll and allow to cool.
    3. In a bowl combine sour cream, salmon, English spinach and pepper. Unroll the roulade, spread in the sour cream mixture then roll back up. Slice and serve.

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