Recipe for lactose-free spinach and salmon roulade
We celebrated New Year’s Eve with a handful of friends from our street, and we agreed to have a tapas potluck. It’s usually quite easy to approach this kind of event, but I still felt a bit out of my element.
My neighbor is lactose-intolerant, so I suddenly had to think in alternatives. Luckily, I love a good challenge and experimenting!
We ended up with a classic – and of course lactose-free – salmon roulade with spinach, which we had as a starter.
Ingredients
Spinach Base
- 400 gram Spinach from frozen - thawed
- 2 Egg Yolk
- 50 gram Milk lactose-free
- 3 gram Salt
- Pepper from mill
- 2 egg white
Fill
- 200 gram Cream Cheese lactose-free - I used a natural one
- 15 gram Lemon Juice
- Salt and Pepper from mill - to taste
- 1 Red bell pepper in small cubes
- 450 gram Smoked salmon
Serving
- Sour Cream lactose-free
- Salt and Pepper from mill - to taste
- Lemon Juice
- Dill finely chopped
Instructions
Spinach base
- Squeeze the thawed spinach well with your hands to drain the liquid.
- Put spinach, egg yolk, milk, salt, and pepper in a bowl and mix together.
- Put the egg whites in another bowl and whisk until stiff.
- Fold a couple of tablespoons of the fluffy egg whites into the spinach mixture.
- Then add the rest of the egg whites.
- Place a piece of parchment paper on a baking sheet and spread the spinach mixture on top.
- Place the tray in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) (fan).
- Let the spinach base bake for about fifteen minutes. It should look slightly golden.
- Take the finished spinach base out of the oven.
- Place a piece of parchment paper on the kitchen counter and turn the spinach base out onto it.
- Let the spinach base cool a bit and then remove the top piece of parchment paper from the base.
- Put the cream cheese in a bowl and mix it with the lemon.
- Season with salt and pepper.
- Spread it on the cooled spinach base. One end (on the short side) should be left free of filling for about 5 centimeters.
- Place slices of salmon on top, covering the cream cheese.
- Now roll the roulade from the short side. Start from the side where the filling goes all the way to the edge and roll towards the side with the 5 centimeters "free" edge.
- Finally, wrap the salmon roulade tightly in plastic wrap and place it in the refrigerator. It should stay there for at least an hour to set. Therefore, it can easily be made the day before.
- Season the crème fraîche with salt, pepper, lemon juice, and dill and serve the dressing in a bowl.
- Unwrap the salmon roulade from the plastic wrap and place it on a cutting board.
- Cut the roulade into slices of appropriate size. A couple of centimeters thick is fine. Rinse the knife under the tap each time you cut a slice so the slices look nice.
- Arrange the slices neatly on a cutting board next to the bowl of dressing.
