Spinach Roulade with Smoked Trout Filling

For a 30cm roulade that yeilds about 20 slices you need

600g spinach, I prefer using baby spinach, but Swiss Chard works as well

6 eggs, separated

Salt and pepper

Optional: 5 ml Ina Paarman’s Italian Cheese sprinkle

30ml grated Parmesan Cheese for sprinkling on surface

For the Cream Cheese and Smoked Trout filling

1 X 230g (you can use a little more or less depending on the available tub size) tub smooth cream cheese. You can choose either fat free, medium or full cream

150-200ml sliced smoked fish, cut into 5mm pieces (I used trout, but salmon will also do. You can use any hot smoked fish too e.g. snoek, mackerel or salmon; or well drained tinned tuna or salmon)

15ml finely chopped spring onion or chives

5ml lemon zest

Pinch of salt (check salt levels of fish first!)

Pinch of milled pepper

15ml lemon juice

Optional: 25ml chopped pickled gherkins

Combine all the ingredients

To prepare the roulade

Set the oven on 200°C, center rack

You need a rectangular baking tray approximately 30cm x 18cm

Baking paper to line to tin

Non-stick cooking spray

Set aside a clean tea towel for rolling the roulade

Prepare your baking tray by lining it. Grease with melted butter or a non-stick spray

Wash and blanch the spinach. Preferably use the microwave method (wash spinach, shake some of the moisture off; use a microwaveable bowl, cover with cling wrap, microwave on full power for 5 min for 600g spinach; place in colander to drain, then press out excess water by hand)

Separate the eggs

Place yolks and seasoning in a mixing bowl or food processor, add the spinach and blend using a stick blender or processor until fine.

: Blend the spinach, yolks and flavourings

: Whisk whites to soft peaks

: Gently fold together

: Just until blended

Whisk the white to soft peaks and fold the spinach mixture in gently

Pour into the prepared pan

Sprinkle with Parmesan cheese

Bake at 200°C for 10 minutes

Turn the roulade onto a clean tea towel. Gently remove the baking paper

Allow it to cool for 5 minutes, then using the towel to support it, roll it up horizontally

Leave it to cool for a further 15 minutes then gently unroll, but don’t flatten it completely

Once it reaches room temperature you can add the filling

I find it easiest to spoon the filling evenly down the length, then to gently spread it towards the edges, leaving a 1cm border as it will ooze to the edges when rolling