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.



3 – 4 big handfuls of spinach (and/or other greens like chard, kale, ground elder, nettles)
1 onion or leek (or half and half)
2 – 4 medium eggs (depending on how big your baking tray is – 2 eggs work for 25cm x 25cm tray)
garlic, nutmeg, salt and pepper (optional)

Filling Suggestions

1.     1. Cream Cheese & Smoked Fish
Approx 100gm smoked fish and approx 200gm cream cheese. Spread the cream cheese and cover with flaked/sliced smoked fish.

2.     2. Garlic/herb cream cheese (stir garlic paste and dried herbs into plain cream cheese) & sundried tomatoes,

3.     3. Non-dairy spread: drained tin of white beans (eg haricot), blitzed with handful of grated vegan cheese, 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 all options before you roll the roulade.


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


Wash and chop greens.

Chop and saute onion/leek in oil and when golden add greens until wilted.

Put all in blender with garlic and seasoning. Blitz until smooth.

Line baking tray with greased parchment paper. Pour in mixture until approx. ¾ cm thick. Bake in 180 degree oven until firm (approx 15 minutes). Or cook on hob in square pan lined with greaseproof paper (with extra at the sides to help you to flip) and a lid. When bottom is cooked, flip to cook the other side.

When both sides cooked, flip roulade onto a new piece of parchment paper 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 works best). 


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



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