SMOKED SALMON & SPINACH ROULADE
This colorful roulade starts with a quick spinach cake that's rolled around a creamy filling and smoked salmon. It can be made ahead, so it's perfect for entertaining.
Provided by Kate Hays
Categories Healthy Baked Salmon Recipes
Time 5h
Number Of Ingredients 15
Steps:
- To make spinach cake: Preheat oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet with cooking spray. Line the bottom of the baking sheet with parchment paper or wax paper and coat it with cooking spray.
- Puree spinach, parsley, flour, sour cream and hot pepper sauce in a food processor until smooth. Season with salt and pepper. Add egg yolks and pulse to mix. Transfer to a bowl and set aside.
- Beat egg whites in a mixing bowl, with an electric mixer until stiff, but not dry, peaks form. Fold 1/3 of the beaten whites into the spinach puree with a rubber spatula to lighten it. Fold the spinach mixture into the remaining whites just until blended, and spread in the prepared pan. Bake until the top springs back when lightly touched, 8 to 10 minutes. Let cool in the pan on a rack for 5 minutes.
- Cover the work surface with a clean kitchen towel with the long edge toward you. Invert the spinach cake onto the towel. Peel off the parchment or wax paper and cover the spinach cake with another towel.
- To make filling and assemble roulade: Puree cream cheese and cottage cheese in a food processor until smooth. Transfer to a small bowl and set aside.
- Uncover the spinach cake and sprinkle the surface with lemon juice. Leaving a little border to accommodate the filling, spread half of the cheese mixture on the spinach cake and distribute smoked salmon evenly on top. Spread the remaining cheese mixture over the salmon. Sprinkle with chives and capers (or horseradish). Season with pepper.
- Starting at the long edge, gently roll the cake and filling as you would roll a jelly roll, using the towel to lift and assist in the rolling. Wrap the roulade in plastic wrap and refrigerate for at least 4 hours.
- To serve, cut the roulade into 24 slices with a serrated knife.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 9.1 g, Cholesterol 67.9 mg, Fat 7.1 g, Fiber 1.5 g, Protein 15.1 g, SaturatedFat 3.3 g, Sodium 501.2 mg, Sugar 2.4 g
SMOKED SALMON ROULADE
This easy yet elegant breakfast dish is all rolled up and ready for raves.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 43m
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Grease foil generously.
- Beat flour, milk, dill weed, butter, salt, eggs and onions until well blended. Pour into pan. Sprinkle with salmon. Bake uncovered 15 to 18 minutes or until eggs are set.
- Immediately sprinkle with cheese and spinach. Roll up, beginning at narrow end, using foil to lift and roll roulade. Cut into 6 slices.
SMOKED SALMON ROULADE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 20m
Yield Eight to 10 servings
Number Of Ingredients 6
Steps:
- Prepare the sponge roll and have it ready.
- Combine the cream cheese and three tablespoons of the sour cream. Blend well and spread this over the sponge roll.
- Cut the salmon lengthwise into thin, one-quarter-inch strips. Arrange the strips down the length of the sponge roll in parallel rows, leaving about an inch of space between them. Sprinkle with the chopped dill. Roll the cake like a jellyroll, folding the small end over and over to make a roll about 10 inches long.
- Using a knife with a serrated blade, carefully slice off the bulky ends of the roll. Cut the remaining roll into neat, one-half-inch slices and top each with a spoonful or so of the remaining sour cream. Top each serving with a small sprig of dill. Serve lukewarm or cold.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 149 milligrams, Sugar 1 gram
SMOKED SALMON CUCUMBER BITES RECIPE (CUCUMBER APPETIZERS)
These easy cucumber appetizers need just 6 simple ingredients! This cucumber salmon bites recipe takes just 15 minutes - perfect for any occasion.
Provided by Maya | Wholesome Yum
Categories Appetizer
Time 15m
Number Of Ingredients 6
Steps:
- In a small bowl, mash together the cream cheese, Greek yogurt, and garlic powder. Stir in the fresh dill.
- Transfer the cream cheese mixture into a piping bag (or make your own by snipping the corner of a zip lock bag).
- Arrange the cucumber slices in a single layer on a platter. Pipe about 1/2 tablespoon of cream cheese mixture onto each cucumber slice. Top with a folded-over piece of smoked salmon. Garnish with additional dill if desired.
Nutrition Facts : Calories 80 kcal, Carbohydrate 2.2 g, Protein 3.8 g, Fat 6.4 g, SaturatedFat 0.1 g, Cholesterol 2.9 mg, Sodium 91.4 mg, Fiber 0.2 g, Sugar 1.3 g, ServingSize 1 serving
SPINACH AND SALMON ROULADE
This wonderful recipe came from the Australian Womens Weekly Cookbook series, " The Barbeque Cookbook". I started buying copies of these wonderful magazines many years ago, and have hung on to them, they have even travelled with me from South Africa to Australia, where I now live. This recipe is easy, looks wonderful and has won me many compliments. Hope you enjoy it too!
Provided by Janine Smith
Categories Lunch/Snacks
Time 32m
Yield 1 Roulade, 8 serving(s)
Number Of Ingredients 9
Steps:
- THE ROULADE:.
- Place frozen spinach in a pan, cook over slow heat until all liquid has evaporated.
- Grease a swiss roll tin (about 14 x 10 inches or about 37 x 25 cm) with butter, line with greaseproof paper, and butter the paper generously.
- Heat oven to 375 deg F/190 deg Celsius.
- Separate egg yolks and whites.
- Melt butter in a saucepan, add flour, and stir 1 minute. If lumpy, pull off heat and whisk until smooth.
- Back on the heat, add the milk gradually, stirring or whisking until mixture boils and thickens.
- Quickly stir in egg yolks and spinach, and transfer mixture to a large bowl.
- Beat egg whites until soft peaks form and fold lightly into the spinach mixture.
- Pour mixture into the prepared swiss roll tin.
- Bake in the preheated oven for 12 to 15 minutes or until puffed and golden brown.
- (While it bakes, prepare the filling; instructions follow).
- Remove from oven, and turn out on a clean, dry tea towel.
- Carefully remove the wax paper, and then spread evenly with filling mixture.
- Holding teatowel with both hands, gently roll up roulade.
- Trim edges slightly for a neater appearance.
- THE FILLING:.
- Drain the tinned salmon and combine in a bowl with the mayonnaise, chives and shallots. Mix well.
- TO SERVE:
- Place roulade on a rectangular dish, decorate with fresh parsley leaves, if desired.
- Cut into thick slices and serve, or place each slice on an individual side plate and serve.
SMOKED SALMON SOUFFLE ROULADE
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Generously butter 2 (15 by 10 by 1-inch) baking (jelly roll) pans and line them with parchment paper. Preheat the oven to 350 degrees.
- Over medium heat, melt the butter in a saucepan. Whisk in the flour, cayenne, and salt. Cook 3 to 5 minutes, stirring until the center bubbles. Remove from heat, and stir in the milk. Return to heat and cook 3 to 5 minutes more, stirring continuously, until the mixture thickens. Remove from heat.
- In a large bowl, beat the egg yolks with a wire whisk. Gradually whisk in the flour mixture; beat until smooth.
- Using an electric mixer, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the whites into the yolks, being careful not to overmix.
- Using rubber spatula, divide the batter between the 2 pans and spread evenly. Bake 15 to 20 minutes, until the roulade springs back when touched in the center. When completely cooled, invert the roulade sheets onto a clean surface, and discard the parchment paper.
- Whip together the salmon, cream cheese, and dill, until light and fluffy. Spread the salmon mixture evenly on the surface of the roulade. Place 1 of the 15-inch roulade sides in front of you. Carefully roll it toward the other 15-inch side, until the width of the roulade forms a spiral of egg and filling. Cut each roulade into 10 slices. Refrigerate if not serving immediately.
- Spread the roulade slices out on a greased baking tray in a single layer so that the sprial is on the top and bottom of each slice. Sprinkle with Parmesan cheese. Reheat in a preheated 350 degree oven for 8 to 10 minutes. Broil for 3 to 5 minutes, until lightly browned.
DOUBLE SALMON ROLL
Make this posh starter ahead of time and serve up with salad and melba toast
Provided by Barney Desmazery
Categories Buffet
Time 40m
Number Of Ingredients 10
Steps:
- Flake the hot-smoked salmon into a bowl, discarding the skin. Add the horseradish, lemon juice, soft cheese, finely snipped chives and some seasoning and beat well until combined to a rough mousse texture.
- Lay 2 sheets of cling film overlapping on your work surface, then lay the sliced smoked salmon out to make a rectangle about 20 x 50cm. Dollop the hot-smoked salmon mix over and gently spread over evenly. Use the edge of the cling film to roll the long side of the rectangle into itself, then roll up like a Swiss roll. Wrap in the film, twisting the ends like a cracker to secure and hold the shape. Freeze for up to a month.
- Transfer the roll from the freezer to the fridge the day before you want to serve it. While still semi-frozen, cut into thick slices, lay on a tray, then leave to defrost completely in the fridge. Serve with leaves mixed with chives and a little dressing, and some melba toast.
Nutrition Facts : Calories 327 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Protein 24 grams protein, Sodium 4.07 milligram of sodium
SMOKED SALMON ROULADES
Elegant, scrumptious and easy to make are the type of appetizers that should be added to anyone's recipe file. You're sure to impress your guests with these colorful bites.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cream cheese, parsley, chives, lemon zest and garlic until blended., Spread some of the cream cheese mixture over a salmon slice. Arrange a small amount of carrot, cucumber and pepper across the short side of the salmon, about 1 in. from the edge. Roll up tightly. Repeat with remaining salmon, cream cheese mixture and vegetables.
Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 326mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
SMOKED SALMON ROULADE
Serve it with your choice of crisp salad. It is great as a main course or a starter, or as a cold canape when sliced thinly. It goes exceptionally well with a sharp grapefruit salad! You may use low-fat cream cheese. Please note, cooking time does not include chilling time.
Provided by AaliyahsAaronsMum
Categories < 15 Mins
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Cut cling film to the size of 20cm x 15cm and place it on the work surface.
- Arrange the smoked salmon slices on the cling film, slightly overlapping each slice.
- Soften cream cheese in a bowl (bring it to room temperature which makes it easier to spread), then carefully spread onto the smoked salmon.
- Sprinkle toasted sesame seeds and parsley on top of the cream cheese.
- Roll the salmon in cling film as tightly as possible into a shape of a log and tie both ends of the cling film to seal it airtight.
- Chill in fridge for at least six hours.
- To serve, slice into 2-3 pieces and place on a bed of crisp salad.
SMOKED SALMON ROULADES
Provided by Food Network
Yield about 32 roulades
Number Of Ingredients 3
Steps:
- Lay salmon slices flat. Spread each slice thickly with 2 tablespoons cream cheese. Roll up jelly roll-style into even, 1-inch thick rolls. Wrap each tightly in plastic wrap, twisting ends to make a compact package. Refrigerate for at least 1 hour to firm. Using a sharp knife, cut each into 1/4-inch thick rounds. Place one round on each cucumber.
SMOKED SALMON, GOAT CHEESE, AND ASPARAGUS ROULADE
Categories Appetizer Low Carb Goat Cheese Salmon Asparagus Fall Chill Shallot Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 20
Number Of Ingredients 6
Steps:
- Heat olive oil in heavy small skillet over medium heat. Add chopped shallot and sauté until beginning to soften, about 1 minute. Transfer to medium bowl. Mix in goat cheese, chopped asparagus, and lemon peel. Season filling to taste with salt and pepper.
- Place sheet of plastic wrap on work surface. Using 1/5 of salmon, form 6x3-inch rectangle atop plastic, overlapping salmon slightly. Spoon 1/5 of filling along 1 long side of rectangle, leaving 1/2-inch plain border. Using plastic as aid, roll up salmon into tight log. Repeat with remaining salmon and filling, forming 4 more logs. Refrigerate logs until firm, about 2 hours or overnight.
- Remove plastic from logs. Cut each log crosswise into 4 pieces. Arrange on platter and serve.
SMOKED SALMON AND HERBED YOGURT ROULADE
Steps:
- Make the egg sponge and let it cool to room temperature, covered with a sheet of wax paper. In a bowl combine well the yogurt, the parsley, the scallion greens, and the capers. Spread the egg sponge evenly with the yogurt mixture, leaving a 1/2 inch border on all 4 sides, arrange the salmon strips in 6 lengthwise rows about 2 inches apart on the yogurt mixture, and starting with a long side roll up the egg sponge jelly-roll fashion. Trim the ends diagonally and slice the roulade.
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- Melt butter in a saucepan on medium. Add flour and cook, stirring, for 1 minute. Remove from heat. Gradually stir in milk until smooth. Return to heat. Cook, stirring constantly, until mixture boils and thickens. Simmer 3 minutes.
- In a small, clean bowl, using an electric mixer, beat egg-whites until soft peaks form. Fold gently through egg-yolk mixture. Pour into roll pan. Bake 10-12 minutes, until golden, and roulade springs back when lightly touched.
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