This grain free spinach roulade with smoked salmon and lemon cream cheese is surprisingly easy to make and usually disappears within minutes from any cold buffet! Added bonus: You can easily make this a day ahead of time.
I almost forgot about Spinach Roulades until a friend reminded me of a particular memorable all-girls brunch we had way back when… when I was still living in Germany! This used to be my favorite make-ahead brunch food for a while as it’s so simple yet so impressive to those who don’t know how short the list of ingredients is and how little time is spent in the kitchen to make these roulades!
Spinach + salmon = love!
Some foods are just made for each other and must be enjoyed together. Add nutmeg to this equation!
Don’t believe me? Try my Grain Free Spinach Nutmeg Salmon Pie!
These roulades are super versatile, too. For the sake of offering a basic recipe, I kept it simple but I can think of so many other tasty variations: Adding fresh herbs to the cream cheese would be one way to spice things up; you could also use cooked ham or smoked turkey instead of salmon. Once you go down the meat-route, why not use a little fruit – maybe add some chutney? Pineapple? I can think of quite a few people who would love a more exotic version of my Spinach Roulades but for now, I’m keeping it simple; I hope you’ll enjoy this recipe!
- 4 eggs
- 1lb frozen spinach, defrosted
- ½ teaspoon nutmeg
- salt, pepper
- 8 oz cream cheese, room temperature
- freshly squeezed juice of 1 lemon
- 8 oz smoked salmon, preferably wild caught
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Separate egg whites from yolks (set yolks aside), add a few drops of lemon juice to egg whites (as a stabilizer) and beat until stiff peaks form.
- Combine spinach, egg yolks, nutmeg, salt and pepper in a food processor and puree until smooth.
- Gently fold stiff egg whites into spinach mix and spread out evenly on 2 baking sheets; bake for about 10-12 minutes; just long enough so the spinach-egg mixture has a spongy texture and the edges turn a little bit darker in color. Allow to fully cool off.
- Combine lemon juice with cream cheese and mix until smooth (I use a fork); make sure there aren't any clumps and cream cheese is soft and spreadable.
- Before adding toppings on spinach layers, peel spinach layers carefully off of parchment paper (try not to rip them); it will make rolling easier.
- Divide cream cheese evenly on both spinach layers and spread out thinly, then spread salmon on top.
- Facing the short side of the roulade, begin rolling it up like a jelly roll.
- Refrigerate for at least 1h before cutting into pieces and serving. Enjoy!