Spinach and Smoked Fish Roulade

This is one of my favourite dishes of all time. Makes a lovely supper served with new potatoes and salad. And the leftovers are perfect anytime.



300gm cooked spinach (and/or other greens like chard and nettles)
1 onion
5 medium eggs
garlic, nutmeg, salt and pepper (optional)

Filling Suggestions

1. Fish & Cream Cheese
Approx 100gm smoked fish and approx 200gm cream cheese.

2. Veggie Spread
Tin of white beans (eg haricot), blitzed with handful of grated cheese (dairy or vegan), 2 heaped tspsns of grain mustard, dollop of oil, big spoon of mayonnaise, seasoning and spices (we like yeast flakes, cumin powder). Then add big handfuls of olives and walnuts and do a brief blitz again but not too much it you want some texture. 

Sweetcorn is good sprinkled on top of either of above before you roll the roulade.


Chopped chives, dill or other favourite herbs
wedge of lemon or lime


Wash and lightly cook greens (in a saucepan just with the water on the leaves, or in a steamer). Strain off excess water and place in blender with the 5 eggs.

Chop and saute onion in oil and add to blender with seasoning (photo shows grated nutmeg, garlic puree, salt & pepper).

Blitz until smooth. Pour into baking tray (approx 35cm x 25cm) lined with greased parchment paper.

Bake in 180 degree oven until firm (approx 15 minutes).

When cooked flip the roulade onto a new piece of parchment paper and place on a rack to cool for about 30 minutes and peel off the backing parchment paper.

When cool, spread your filling and sprinkle over sweetcorn if you want. Gently raise one end of the parchment paper and start to roll into the roulade (looks like a Swiss roll cake).

Slice the roulade into about 1 cm thick slices (I find a serrated knife workes best). 

Serve chilled or at room temperature with sprinkle of chives and a squeeze of lemon or lime.

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