keto spinach and smoked salmon roulade

I remember long time ago this roulade was very popular party food recipe. Although I’m not planing any party soon (is anyone partying these days?), it doesn’t mean I cannot prepare party food for myself 🙂 I be honest I had plenty of spinach and some frozen egg whites, so decided to refresh this recipe, because it’s a great keto friendly meal.

I haven’t add any flour to roulade mix (although you can see people add some flour in their recipes), it’s made only with egg whites, spinach and spices, so if you need a gluten free recipe you can go ahead with this one.

It might seem to be quite complicated and time consuming, but it’s not as difficult in practice. So even if you don’t have a lot of experience in baking or cooking you should be able to make this roulade. The toughest part is beating the egg whites. Remember always use a clean pot or bowl, if you separate the eggs, be very careful not to “contaminate” the egg white with egg yolk. If you do, there’s a risk that you won’t be able to beat them properly. You can also buy a box of egg whites, as I did. I always start with lower speed and tilt the bowl or pot slightly to make sure that nothing remains on the bottom. After a minute or two I switch a higher speed and beat the eggs until peaks are stiff. Be careful not to over beat them. Well beaten egg whites create a uniform foam that sticks to the bowl and does not spill. Over beaten whites separate (you’ll see water that separates from the foam), which changes its features and can affect the final result.

For baking I’ve used a large tray that’s a part of my oven in size: 34×40 cm (about 13×16 inch). If you use something smaller you’ll get thicker roulade and you might need to bake it for couple more minutes. As I always say: everything depends on the oven. Bake it until it become golden on top, not to long, because if it gets crispy, you won’t be able to roll it into roulade.

When you make it right, the only thing is to spread the cream cheese, place smoked salmon and roll it into a log shape. That’s it.

You can add more cream cheese and less salmon depending of you taste. I had quite a lot of salmon, so my salmon layer is as thick as cream cheese layer. If you wish to have only a tint of salmon taste, use very thin slices of the fish. Also try to use wild salmon, rather then one from the salmon farms. It’s more healthy choice. If you’re looking for cheaper option I think smoked mackerel would also be a great option.

keto spinach and smoked salmon roulade

INGREDIENTS (for about 20 portions):

  • about 6 egg whites
  • 300g fresh spinach
  • about 240g smoked salmon
  • 400g cream cheese
  • natural rock salt
  • pinch of lemon pepper
  • pinch of garlic granules
  • 1 tsp dried or fresh thinly chopped dill

DIRECTIONS

Place spinach on a clean pan and cook on a small heat, until it reduce its amount and most of the liquid evaporates. Then blend it to a smooth paste and leave to cool down.

Heat the oven to 160-170°C. Prepare large baking tray (I’ve used size 34x40cm) and place a piece of baking paper, smear it with coconut oil or oil spray to make sure that roulade won’t stick.

In the meantime beat the egg whites with a pinch of salt until stiff peaks. I use handheld mixer, start with lower speed and tilt the bowl slightly, to make sure that nothing will remain on the bottom. Then I switch the speed higher and beat until I get nice, white foam and stiff peaks.

When egg whites are ready, start adding cold spinach spoon by spoon, mixing gently with whisk. Also add pinch of lemon pepper and garlic granules. Place the whites on the baking tray and using spatula form into rectangular shape. Try to maker nice and even surface. Place in the oven and bake for 20 minutes. It should become slightly golden on top. Don’t bake it for too long, when it get dry it will be breaking and you won’t be able to roll it. It should remain soft. It’s going to rise and then deflate, that’s completely normal, so don’t worry if it happens to you.

After baking immediately take it out of the oven, leave to cool down slightly, and carefully roll into log shape with baking paper. Leave to coll down completely.

When it cools down completely, unroll it and spread all over an even layer of cream cheese. If you like you can use more cream cheese than I did, and make a thicker layer of it, and thinner layer of salmon. I had quite a lot of salmon so my salmon layer is quite thick. If you use thin salmon slices, layers will be more even and clear. Place salmon and sprinkle with fresh or dried dill. Then roll it quite tight starting from a short side to form the log shape, wrap it in baking paper and place in the fridge for at least an hour.

Take a long, sharp knife (my wasn’t sharp enough) and cut in about 2cm portions (slightly less than an inch) and serve. You can store it in the fridge in air tight container for about 3 days.

Enjoy!

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