With Christmas fast appaching I thought I’d better knuckle down and try to think of a few things that would look fabulous on the Christmas dinner table. What better way to start than with a bright green centrepiece like this roulade! The sponge is a light egg mousse almost but it doesn’t give the eggy taste that some recipes do. I think this would also be deliscious with a chicken based filling, or perhaps you have other suggestions?

Don’t be scared off by the egg white whipping, so long as you have a super clean bowl and whisk you’ll be just fine, and keep a decent spatula to hand to help with the folding!

Ingredients

• 500g fresh spinach, washed (frozen will work too)
• 5 eggs, separated (mine were medium but size doesn’t matter)
• 1 tbsp coconut flour
• Salt & Pepper
• 15g parmesan, grated
• 200g full fat cream cheese
• 100g smoked salmon
• 150g cooked prawns, optional (I used king prawns and chopped them but use smaller if you prefer)
• 2 sprigs dill, roughly chopped

Method

1. Preheat oven to 200c or 180c fan assisted. Line a Swiss roll tin with parchment paper ensuring the side are covered too.
2. Put the spinach in a large pan with just the water left on the leaves from washing and stir over medium heat until all leaves have wilted. I had to do mine in two batches despite my largest pan!
3. Once the spinach is cool enough to handle drain as much water as you can. I used a cheese cloth but you can use a tea towel or simply your hands to squeeze the water out.
4. Put the spinach into a large bowl with the egg yolks and coconut flour plus salt and pepper to your desired taste. Use a hand blender to blend until all bits are gone.
5. In a separate bowl, which must be squeaky clean, put the egg whites with a pinch of salt and whisk until stiff peaks form. Be careful not to over whip otherwise you’ll split the mix.
6. Now carefully fold the egg whites into your spinach mixture one third at a time until well combined.
7. Pour you spinach foam into your prepared baking tray and gently level out with a spatula or knife.
8. Bake for 10-12 minutes until firm to touch and beginning to shrink away from the edges.
9. While hot, sprinkle the parmesan all over the cooked sponge, cover with baking paper and flip onto a cooling rack. Leave both pieces of paper on and leave to cool.
10. To prepare the fillling chop the salmon into pieces, add the cream cheese and dill then blend until smooth. Add the prawns and mix well.
11. Carefully peel off the baking paper from the top side, you may pull of a thin layer but don’t worry just go steady.
12. Spread your filling over the whole sheet leaving a 1cm gap on one of the short ends.
13. Now carefully use the baking paper to help roll from the covered short end up until you have a big roll. Wrap in the parchment paper and refrigerate for at least 30 mins.
14. Slice as serve with a wedge of lemon.

I hope you enjoy this as much as I did, any questions feel free to ask xx