# Salmon and Spinach Roulade

Recipe by [Lucas Moreau](https://fridge.menu/en/u/lucasmoreau)

A classic smoked salmon and spinach roulade, perfect as a light starter or main.

Servings: 4 · Prep 15 min · Cook 15 min · Fish

Contains: milk, eggs, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Salmon and Spinach Roulade](https://image.fridge.menu/adaptations/gv6lhmcx/b1555de5405afc6637ce80bcdd694fe0e1a7ba3f1ebde5792e6ef6141c6320cb.jpg)

## Ingredients

- 400 g [Spinach](https://fridge.menu/en/i/spinach) — thawed
- 50 ml [Milk](https://fridge.menu/en/i/milk)
- 2 pcs [Eggs](https://fridge.menu/en/i/eggs) — separated into whites and yolks
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 100 g [Cream cheese](https://fridge.menu/en/i/cream-cheese)
- 1 bunch [Dill](https://fridge.menu/en/i/dill) — finely chopped, fresh
- 0.5 pcs [Lemon](https://fridge.menu/en/i/lemon) — juice only
- 200 g [Smoked salmon](https://fridge.menu/en/i/smoked-salmon)
- 1 pinch [Dill](https://fridge.menu/en/i/dill) — fresh
- 3 bunch [Lettuce leaves](https://fridge.menu/en/i/lettuce) — washed, for serving
- 1 pcs [Lemon](https://fridge.menu/en/i/lemon) — cut into wedges

## Steps

1. Drain the liquid from the thawed spinach, squeezing it in a sieve to remove as much moisture as possible. (5 min)
2. Mix the milk, egg yolks, salt and pepper, then stir in the spinach.
3. Whisk the egg whites to stiff peaks, gently fold 2 tbsp of the whites into the spinach mixture, then fold in the rest.
4. Spread the spinach mixture onto baking paper in a rectangle about 25 x 30 cm.
5. Bake in a preheated fan oven at 180°C for about 15 minutes, until the surface turns golden. (15 min)
6. Turn the base out onto a large board and remove the paper once it has cooled slightly. (3 min)
7. Mix the cream cheese, half the dill, salt, pepper and a squeeze of lemon juice until smooth. (2 min)
8. Spread the mixture over the cooled spinach base, leaving a 4-6 cm border unfilled.
9. Lay the salmon slices on top, sprinkle with the second half of the dill (keeping a little for garnish) and roll tightly so the roulade closes on the unfilled border. (2 min)
10. Wrap the roulade in cling film and chill for at least 1 hour before serving. (60 min)
11. Cut into slices about 2 cm thick with a sharp knife, wiping the knife with cold water between each cut.
12. Arrange the roulade slices on a bed of lettuce, sprinkle with fresh dill and grated lemon zest. (2 min)

Published 2026-10-09

https://fridge.menu/en/r/salmon-spinach-roll-gv6lhmcx

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