Happy New Year! How were the first few days of the year? Mine were very relaxed, recovering from this hideous virus and I am now back to work and the normal routine. I am really struggling to wake up in the morning and taking the tube.. People just look so miserable and grumpy.
Anyways, I wanted to share this recipe with you because it is very simple and won't take much of your time plus it still feels a little festive. We had this on Christmas eve as a starter and it was delicious, if you make it for your next dinner party or family gathering, believe me you will have them asking for second and even thirds! Just don't tell them how simple it is!
This recipe comes from my dad's dear friend Lindemann, Ive made a couple changes from the originalbut I would like to thank them both! My dad for translating Danish and Lindemann for giving us the recipe!
Here is what you need:
250g fresh spinach or frozen spinach
5 medium eggs
a pinch of ground nutmeg
For the filling:
300g smoked salmon
150g philadelphia cheese (I used salmon flavour)
1/2 cup of creme fraiche
1tsp dijon mustard
1/4 of lemon, juice and zest
4 asparagus, white or green
Caviar (fish eggs can be found in normal supermarkets but this is optional)
Pre heat oven at 200 degrees. Cut the spinach in small pieces and leave to the side. Beat the eggs with a pinch of salt and ground nutmeg to a soft peak. Once the egg is beaten, add the spinach and mix.
Line an oven tray with parchment and pour the egg mixture on top. It should be about 1-2 pound coin thick and make sure it is even especially in the corners and cook in the oven for around 10min.
Once it's cooked let it cool completely. If you have fresh green asparagus, blanch them now in boiling water for 2 minutes. When it's cooked, put them in cold water to stop the cooking process. They will add a bite to the roulade.
In the meantime you can mix the filling. Cut the salmon in little cubes or if you have slices just cut it in little pieces. In a bowl, mix the salmon with the creme fraiche and philadelphia cheese, the mustard, lemon juice and zest and a tiny sprinkle of salt (the salmon will already add enough salt).
Once the base has completely cooled down, you turn it around so the green side is out and now spread on top the filling. Make sure it is even and it all has filling. On top of the salmon mixture put the asparagus width wise so the asparagus goes inside the roulade.
To roll it, I always think of a yoga mat. Take the 2 sides and roll making sure it stays compact. Once it is rolled, keep inside paper so it doesn't unroll itself. You can make it the day before and keep it in the fridge.
Serve cold, with some asparagus and/or fish caviar and lemon.
How has the year started for you? Let me know if you give this recipe a try in the comments below or you can tweet me your thoughts @hungrylittleone