afoona
Spinach Roulade Filled with Smoked Salmon and Cream Cheese
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Spinach Roulade Filled with Smoked Salmon and Cream Cheese – Gluten-free version

A green dough of spinach and eggs baked thin and rolled around cream cheese with dill and smoked salmon slices. The slices look impressive on a plate, and everything is ready a day ahead. Gluten-free version: Gluten-free flour blend.

⏱ 44 min🍽 8 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 2 parts
🥩 Meat
Versions:Original🌾 Gluten-free

👨‍🍳 Method

To assemble

  1. 1
    Preheat the oven to 190°C (375°F) and line a 30 ×40 cm pan with parchment paper.
    ⚙ Preheating the OvenOvenBaking panParchment paper
    💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
  2. 2
    Grease the paper with the butter.
  3. 3
    Squeeze the spinach well with your hands, until no more liquid comes out, and chop finely.
    KnifeCutting board
  4. 4
    Whip the eggs with the gluten-free flour blend and salt.
    ⚙ WhippingBowlHand mixerorStand mixerorWhisk
  5. 5
    Mix in the spinach and spread over the paper in an even layer about ½ cm thick.
    Silicone spatula
  6. 6
    Bake in the pan 12–14 minutes, until the sheet is set and the edges are golden. Let cool for 10 minutes.
    ⚙ BakingOvenBaking pan
    💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
  7. 7
    In a bowl, mix the cream cheese with the lemon juice, dill and black pepper.
    Bowl
  8. 8
    Turn the sheet out onto a clean piece of parchment paper, peel off the old paper and spread the cheese spread over it.
    Parchment paperOffset spatula
  9. 9
    Arrange the salmon slices over the cheese and roll up lengthwise with the help of the paper, rolling tightly.
  10. 10
    Wrap in the paper and chill for at least 2 hours. Slice with a serrated knife into slices 2 cm thick.
    RefrigeratorSerrated knife (bread knife)
170calories
10 gprotein
3 gcarbs
13 gfat
● protein 23%● carbs 6%● fat 71%

Per serving (111 g), of 8 servings

To assemble ·

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⚖ About the ingredients

🔧 Tools needed (10) · 🍳 One cooking vessel

  • Oven · 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Baking pan · Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
  • Offset spatula · Also works: Spreading knife (Spreading knife) · Spoon / teaspoon (regular) (Back of a spoon)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Serrated knife (bread knife) · Also works: Chef's knife (Squashes soft bread/tomatoes)
  • Bowl · Also works: Pot (None)
  • Silicone spatula · Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
  • Hand mixer or Stand mixer or Whisk · one of them

🧻 Consumables: Parchment paper

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Cheese Spread → Spinach Roulade

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