Fancy by name and delicious by nature, I rediscover a way to serve up eggs and a smidgen of smoked salmon to redefine ‘yum’: Salmon Roulade
Over egg-over-easy, sunny side up or scrambled? The next time on your low-carb protein-rich flight of fancy, and you wish to get creative with egg and make this a rich tasty brunch, lunch, side or even main…think of me. Well, not ME me, but this recipe. I have tried it several times with different garden greens and can safely say that regardless of the generous ‘handful dollops’ I apply, the colour may change but the result is guaranteed tasty every time.
Inspired by a recipe I stumbled across by kenwoodworld.com (bearing in mind that I don’t own a fancy Kenwood, so no subliminal brand advertising thrusted in your direction yet giving kudos that this isn’t my own amazing feat of foodie ingenuity), I’ve adapted a recipe that has consistently performed with whatever winter greens are growing in my garden. Even better, I think I have the perfect ‘serve two’ scenario or a tasty side for 4.
I’ve made this recipe many many times, each time with a variation that has worked out really well! At times when I don’t have plenty of fresh greens (spinach, silverbeet etc) I have used dehydrated greens that have worked out beautifully too.
TIPS:
- If completely cold the base will not roll well. If showing signs of cracking, roll with the aid of the baking paper the base was cooked upon, applying gentle pressure (similar to a sushi roll).
- A range of garden greens work well with this recipe including kale and spinach. The more greens added to the base the more flavoursome the roll.
Once you know the rules, feel free to break them. I’ve made this several times. Failing to have fresh dill in the house I’ve opted for chilli flakes, a handful of caperberries and finely sliced spring onion with great success. Likewise, if no kale – head straight for the green alternatives: spinach or silverbeet.
Salmon Roulade
Ingredients
- 3-4 cups fresh baby kale or spinach, blanched and drained
- 1 cup Greek yoghurt, or sour cream
- 2 egg yolks
- 50g butter
- 1/4 cup flour
- 4 egg whites
- salt & freshly cracked pepper
- 225g cream cheese (spreadable works best)
- 2 Tbsp fresh dill
- 200g cold smoked salmon pieces
- squeeze of lemon
Method
- Preheat oven to 180°C fan bake. Line oven tray with baking paper.
- Bring a saucepan of salted water to the boil. Use a sharp knife to remove white stems of silverbeet and keep for another recipe (like my delicious Homemade Slow-Cooked Soup). Roughly chop leaves and measure. Blanch in simmering water for 2-3 minutes until wilted. Drain, squeeze out any excess water.
- Blitz blanched greens in a food processor along with yoghurt/or sour cream, egg yolks and blend well. In a saucepan melt butter, stir through flour then mix to a batter on low heat with the greens/yolk mixture.
- Place egg whites in a separate bowl and whisk to a stiff peak.
- Fold through spinach mix with egg white mix, then season with salt and pepper. Spread on baking paper into a large rectangular shape approx 1cm thick. Bake for 15 minutes, until well risen and slightly golden. Leave to cool for 4-5 minutes.
- Spread cream cheese over base; sprinkle dill, distribute salmon pieces, drizzle lemon juice and season. Roll up carefully. Chill until ready to serve then slice into rounds.
