Salmon Roll
A spinach and cream cheese salmon roulade served with gourmet couscous. The best thing about this recipe is that you can prepare it ahead of time, and cut it just before serving. It can also be served as an appetizer.
Ingredients for 1 roll. (Serves approx. 3-4 persons)
250g Smoked Salmon
200g (1pkt) Emborg Cream Cheese
50g Plain Flour
Juice of 1/2 Lemon
Fresh Mint
Salt & Pepper to Taste
250g Tipiak Couscous Gourmet
1tsp of Butter
Method:
Thaw the spinach and remove the access water. Dry well and place it in a small bowl.
Separate the eggs and add the yolks to the spinach. Add some salt and pepper and mix well. Set aside.
Whisk up the egg whites until you get soft peaks.
Gently fold the egg whites and the spinach together, then sift the flour and incorporate everything to gather gently. Do not over-mix, or your batter will not rise.
Spread the batter onto a rectangular baking sheet lined with non-stick baking paper.
The batter should be around 1.5cm - 2cm thick.
Bake in a preheated 180°c oven for about 10 minutes. Do not overcook, it just needs to rise only, not browned.
While the sponge is in the oven prepare the filling.
Place the cream cheese in a small bowl.
Chop some fresh mint and add it to the cheese.
Squeeze the lemon and mix well.
When the sponge is ready, let it cool off onto a rack. Then transfer it onto your kitchen top.
When it’s cool to the touch, spread the cheese evenly and salmon on top.
Gently roll it onto itself tightly and wrap it in cling film.
Refrigerate for at least 2 hours before serving.
To serve, prepare the couscous as indicated on the packet, slice the salmon roll into even slices, and serve.
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