Recipe Smoked Salmon & Spinach Roulade (Seafood)

Required Ingredients:

• Spinach Cake
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 1/2 cup chopped fresh parsley
• 1/3 cup flour
• 1/4 cup reduced-fat sour cream
• 1 dash Tabasco
• Salt and freshly ground black pepper
• 2 large egg yolks
• 6 large egg whites
•  
• Filling
• 6 ounces reduced-fat cream cheese
• 1 tablespoon fresh lemon juice
• 8 pounds best-quality smoked salmon fillet
• 1/4 cup snipped fresh chives
• 3 tablespoons capers, rinsed
• Freshly ground black pepper to taste

Preparing/Cooking:

• To Make Spinach Cake: Preheat oven to 375 degrees F.
• Lightly oil an 11-by-17-inch baking sheet with sides or coat it with nonstick cooking spray.
• Line the bottom of the baking sheet with parchment paper or wax paper and liberally oil or spray it as well.
• Set aside.
• In a food processor, puree spinach, parsley, flour, sour cream and Tabasco until smooth.
• Season with salt and pepper.
• Add egg yolks and pulse to mix.
• Transfer to a bowl and set aside.
• In a mixing bowl, beat egg whites with an electric mixer until stiff, but not dry, peaks form.
• With a rubber spatula, fold 1/3 of the beaten whites into the spinach puree to lighten it.
• Fold the spinach mixture into the remaining whites just until blended, and spread in the prepared pan.
• Bake for 8 to 10 minutes, or until the top springs back when lightly touched.
• Let cool in the pan on a rack for 5 minutes.
• Cover the work surface with a clean kitchen towel with the long edge toward you.
• Invert the spinach cake onto the towel.
• Peel off the parchment or wax paper and cover the spinach cake with another towel.
• To Make Filling and Assemble Roulade: In a food processor, puree cream cheese and cottage cheese until smooth.
• Transfer to a small bowl and set aside.
• Uncover the spinach cake and sprinkle the surface with lemon juice.
• Leaving a little border to accommodate the filling, spread half of the cheese mixture on the spinach cake and distribute smoked salmon evenly on top.
• Spread the remaining cheese mixture over the salmon.
• Sprinkle with chives and capers or horseradish.
• Season with pepper.
• Starting at the long edge, gently roll the cake and filling as you would roll a jelly roll, using the towel to lift and assist in the rolling.
• Wrap the roulade in plastic wrap and refrigerate for at least 4 hours.
• To serve, cut the roulade into 24 slices with a serrated knife.

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