If you're looking for ways to make your smoked salmon go further this Christmas, then try your hand at this eye-catching centrepiece which takes less than an hour and only costs £1.55 per portion.
This recipe combines a cheesy spinach roulade that is then stuffed with a smoked salmon, prawn and ricotta filling. The prawns add texture, but you can leave them out, if you prefer.
Serve chilled or at room temperature so there's no last-minute stress on the big day and enjoy with a glass of Prosecco or Champagne for the ultimate festive finish.
If you're looking for more Christmas recipe inspiration, take a look at our best ever Christmas recipes.
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Yields:
6
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
306
Ingredients
For the roulade
400g
frozen leaf spinach, defrosted
6
medium eggs, separated
40g
plain flour
1tsp.
baking powder
1/4tsp.
ground nutmeg
25g
Parmesan or vegetarian Italian-style hard cheese
For the filling
500g
ricotta
finely grated zest 1 lemon
2Tbsp.
finely chopped fresh dill, plus extra to garnish
100g
smoked salmon trimmings
100g
cooked and peeled cold water prawns, defrosted if frozen
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5 and line a roughly 23 x 33cm swiss roll tin with baking parchment. For the roulade, lift handfuls of the defrosted spinach over the sink and squeeze out as much moisture as you can, then transfer to a food processor.
Step 2Add the egg yolks to the processor and whizz until the spinach is finely chopped. Scrape into a large bowl. Add the flour, baking powder, nutmeg, 1/2tsp fine salt and plenty of freshly ground black pepper. Mix until combined.
Step 3In a separate large bowl using a handheld electric whisk, beat the egg whites until they hold stiff peaks. Add a large spoon of the egg whites to the spinach bowl and mix in to loosen, then fold in the remaining whites, keeping in as much air as possible.
Step 4Scrape mixture into the prepared tin and gently spread to level. Cook for 12-15min, or until firm to the touch and lightly golden. Meanwhile, lay a large sheet of baking parchment on to a work surface and sprinkle over the Parmesan/vegetarian hard cheese.
Step 5When cooked, invert the swiss roll tin on to the prepared baking parchment, remove tin and allow roulade to cool.
Step 6Meanwhile, make the filling. In a medium bowl mix all the ingredients with some seasoning until combined.
Step 7Peel off the upper parchment from roulade, then spread over the filling. With the help of the base parchment, roll up the roulade from a short edge. Transfer to a serving plate, seam down. Garnish with dill and serve.
GET AHEAD
Assemble up to a day ahead, but don’t garnish. Cover and chill. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
