Salmon and spinach roulade with lemon and parsley

This is a delicious, light, nutritious dish that is quick to make. It can be made lactose free if vegan cheese is substituted for the ricotta. Otherwise the salmon and spinach filling could be bound together with a simple white sauce. Chopped broccoli would make a lovely replacement for spinach.


30 g soft margarine

30 g plain flour

200 ml Oat Drink

4 eggs, separated

1 tbsp chopped parsley (optional)

grated zest half lemon

200 g spinnach, washed

200 g ricotta / or vegan soft cheese

100 g smoked salmon, cut into strips

sea salt and black pepper

1 tbsp grated hard cheese to serve (optional)


Preheat the oven to 200 C / gas 6. Line a swiss roll tin measuring 23 cm by 33 cm with baking parchment.

To make the roulade. Melt the margarine in a small saucepan and add the flour. Cook the flour and margarine gently for about 1 minute. Gradually stir in the Oat Drink until a thick white sauce is formed. Allow this mixture to cool. Stir the egg yolks into the white sauce together with the parsley and lemon zest. Season well with salt and pepper.

Whisk the egg white with an electric hand mixer until soft peaks are formed.

Gradually stir in the whisked egg whites into the white sauce and egg yolks ensuring the ingredients are well combined. Pour this mixture into the prepared tin and place the roulade in the oven to cook for 15 minutes. Remove from the oven and allow to cool.

To make the filling. Steam the spinach for a couple of minutes until soft. Allow to cool a little and squeeze excess water from the cooked leaves. Combine the ricotta, spinach and smoked salmon strips together and season well.

Invert the roulade onto a clean work surface and gently peel off the backing parchment. Spread the filling evenly over the roulade and roll up like a swiss roll.

Serve the roulade either warm or cold with a dressed salad and new potatoes.