Elevate your festive menu with a spin on the classic roulade
Savoury spinach roulade is a classic choice for home parties, whether for holidays, New Year's Eve, christenings, or housewarming gatherings. The ingredients are simple and easily available. While most people associate it with cream cheese, I've made a small but noticeable modification in flavour.
Horseradish is often associated with Easter preparations, but it's an ingredient worth having in the fridge all year round. It enhances the flavour of garlic sauce and adds character even to simple sandwiches. It also works well in recipes for New Year's and carnival snacks. I've used it to spice up the flavour of the spinach roulade. It's all about the proportions.
Horseradish inspirations in the kitchen
Horseradish has been valued as an addition to dishes for centuries, especially in European cuisines. Known for its intense, spicy flavour, it's often used as a seasoning for meats and soups. Fresh root is available around March-April, so in the remaining months, it's best to use jarred grated horseradish with a good, simple composition. I mix this addition with cream cheese to make an enhanced filling for the spinach roulade.
Recipe for spinach and horseradish roulade
The addition of smoked fish means the roulade is best made on the same day to keep it fresh and perfectly tasty. You can place a portion on a platter first, and add more from the fridge when needed. The spinach roulade looks very elegant when sliced.
Ingredients:
- 150g frozen spinach,
- 4 eggs,
- 6 tablespoons flour,
- 300g creamy cream cheese,
- 1 teaspoon quality horseradish,
- 100g smoked salmon,
- two cloves of garlic,
- salt and pepper to taste.
Preparation:
- Put spinach in hot water, then cook until most of the liquid evaporates. Season with salt, pepper, and garlic pressed through a garlic press. After cooking, set the spinach aside to cool.
- Separately beat egg whites with a pinch of salt until stiff peaks form.
- Mix cooled spinach with yolks and flour, then gently combine this mixture with the egg whites.
- Pour this prepared mixture onto a large baking sheet lined with parchment paper (about 35×40 cm) and bake at a temperature of 180°C for about 10-15 minutes.
- After baking, let it cool completely. Spread cream cheese on the cold cake, and place slices of salmon at one of the longer edges. Roll the whole thing into a roulade, then wrap it in parchment paper and place it in the fridge for a few hours. After chilling, slice the roulade into pieces ready to serve.
