Spinach roulade reimagined: Horseradish adds a spicy twist
Savoury spinach roulade is a classic choice for parties at home — perfect for holidays, New Year's Eve, baptisms, or housewarming gatherings. The ingredients are straightforward and easy to find. Most people associate this dish with cream cheese, but I've made a small yet significant modification to enhance its taste.
Horseradish is often associated with Easter preparations, but it's an addition worth having in the fridge all year round. It elevates the flavour of garlic sauce and adds character, even to simple sandwiches. It also complements recipes for New Year's and carnival snacks. I've used it to spice up the flavour of the spinach roulade. It's all about the proportions.
Horseradish inspirations in the kitchen
Horseradish has been valued for centuries as an addition to dishes. Known for its intense, spicy flavour, it's often used as a seasoning for meats and soups. Fresh roots are available around March to April, so during the rest of the year, it's best to use jarred grated horseradish with a simple and good composition. I mix this with cream cheese to create an enhanced filling for the spinach roulade.
Recipe for spinach and horseradish roulade
Because of the addition of smoked fish, the roulade is best made on the same day to keep it fresh and tasty. You can slice a portion of the dish onto a platter first, and add more from the fridge as needed. The spinach roulade looks very elegant when sliced.
Ingredients:
- 150 grams frozen spinach,
- 4 eggs,
- 6 tablespoons flour,
- 300 grams creamy cream cheese,
- 1 teaspoon quality horseradish,
- 100 grams smoked salmon,
- two cloves of garlic,
- salt and pepper to taste.
Preparation:
- Place spinach in hot water, then cook until most of the liquid evaporates. Season with salt, pepper, and garlic pressed through a garlic press. After cooking, set the spinach aside to cool.
- Separately, beat egg whites with a pinch of salt until stiff peaks form.
- Mix cooled spinach with yolks and flour, then gently combine this mixture with the egg whites.
- Pour this prepared mixture onto a large baking sheet lined with parchment paper (about 35×40 cm) and bake at a temperature of 175°C (350°F) for about 10-15 minutes.
- After baking, let it cool completely. Spread cream cheese on the cooled base, and place slices of salmon along one of the longer edges. Roll the entire mixture into a roulade, then wrap it in parchment paper and place it in the fridge for a few hours. After chilling, slice the roulade into pieces ready to serve.
