Ingredients

• 250g/9oz baby spinach
• 5 medium eggs
• separated
• 1 tsp baking powder
• crushed sea salt and freshly ground black pepper
• 50g/1¾oz Parmesan
• finely grated
• 200g/7oz full-fat cream cheese
• 50g/1¾oz full-fat crème fraîche
• 1 lemon
• finely grated zest and juice only
• handful freshly chopped dill
• 240g/8½oz smoked salmon
• crushed sea salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a Swiss roll tin with baking parchment.
• For the roulade
• wilt the spinach in a pan
• then when cool enough to handle
• squeeze out as much juice as you can
• leaving the spinach as dry as possible.
• Tip the spinach into a food processor. Add 4 egg yolks
• the baking powder and plenty of crushed sea salt and ground black pepper. Pulse until really finely chopped and well mixed. Transfer to a large mixing bowl.
• In a large
• clean
• grease-free bowl
• whisk 5 egg whites until stiff using an electric mixer. Gently fold the egg whites into the spinach mixture.
• Tip the mixture into the prepared Swiss roll tin and smooth the surface using a palette knife. Bake for 8-10 minutes
• or until firm to the touch. Remove from the oven and leave to cool slightly.
• Place a sheet of baking parchment on a work surface and sprinkle liberally with Parmesan. Turn the cooked roulade out onto the Parmesan coated parchment and leave to cool.
• For the filling
• mix the cream cheese
• crème fraîche
• lemon zest and dill together until smooth
• then season with crushed sea salt (not adding too much as the smoked salmon is quite salty) ground black pepper and lemon juice
• to taste.
• Peel the cooked parchment paper off the top of the cooled roulade. Spread the filling over the roulade using a palette knife. Top the filling with an even layer of smoked salmon.
• Using the Parmesan coated parchment to help you
• roll up the roulade from the shortest end
• pushing it away from you while rolling to make a tight swirl. Trim the ends and serve.