Trout & Spinach Roulade


The roulade base:

  • 45 ml (3 tablespoons) fine breadcrumbs
  • 15 ml olive oil
  • 200 g baby spinach leaves
  • 45 ml (3 tablespoons) butter
  • 45 ml (3 tablespoons) all-purpose flour
  • 250 ml (1 cup) milk)
  • salt & pepper
  • a pinch of ground nutmeg
  • 3 XL eggs, separated

For the filling:

  • 250 ml (1 cup) flaked cooked trout or salmon (boneless)
  • 250 ml (1 cup) thick sour cream
  • rind of half a lemon, finely grated
  • a handful fresh dill, finely chopped
  • salt & pepper

For the sauce:

  • 80 ml (1/3 cup) butter, melted
  • 30 ml (2 tablespoons) lemon juice
  • herbs, for topping


For the base: Preheat oven to 180 C (375 F). Line a 23 x 35 cm baking tray with grease proof paper then spray it with non-stick spray and sprinkle generously with the bread crumbs all over. Heat oil in a large pot, then sauté the spinach until just wilted. Remove from the pot and drain any excess water, then chop into smaller pieces and set aside. In another medium size pot, melt the butter and stir in the flour. Cook for 30 seconds stirring, then add the milk and stir until smooth and thickened. Remove from heat, then season with salt, pepper and nutmeg. Stir in the 3 egg yolks and chopped spinach, then mix well. In a clean bowl, whisk the egg whites, then carefully fold them into the spinach mixture. Spread the mixture evenly over the prepared baking tray, then bake for 15 minutes or until cooked and still pale. Remove from the oven and set aside.

For the filling: Mix the flaked fish, sour cream, lemon rind, dill together and season with salt and pepper. Spread evenly over the roulade base, then carefully roll up the roulade in the width, carefully loosening the paper as you roll. Mix the butter and lemon juice together to form a sauce, then drizzle it over the roulade. Scatter with herbs and serve at room temperature.

Note: To serve this dish warm, heat the filling separately in a small pot for 5 minutes, adding 5 ml rice flour (or corn flour) as a thickener, stirring, then spread it over the warm base and roll up. Serve at once, drizzled with the warm lemon butter.

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