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
400 g frozen leaf spinach, defrosted
6 medium eggs, separated
40 g plain flour
1 tsp. baking powder
1/4 tsp. ground nutmeg
25 g Parmesan or vegetarian Italian-style hard cheese
For the filling
500 g ricotta
finely grated zest 1 lemon
2 Tbsp. finely chopped fresh dill, plus extra to garnish
100 g smoked salmon trimmings
100 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
