Mary Berry Smoked Salmon Roulade

This easy Mary Berry Smoked Salmon Roulade is a quick, creamy dish perfect for lunch or a light dinner. Made with fresh dill, ricotta, and a spinach roulade, it’s both nutritious and delicious. Enjoy it as a flexible meal that can be prepared with common ingredients and served with a crisp salad or warm bread.

Ingredients Needed

For the roulade:

• 400g / 14 oz frozen leaf spinach, defrosted
• 6 medium eggs, separated
• 40g / 1/4 cup plain flour
• 1 tsp baking powder
• 1/4 tsp ground nutmeg
• 25g / 1/4 cup Parmesan or vegetarian Italian-style hard cheese, grated

For the filling:

• 500g / 2 cups ricotta
• Finely grated zest of 1 lemon
• 2 Tbsp finely chopped fresh dill, plus extra to garnish
• 100g / 3.5 oz smoked salmon trimmings
• 100g / 3.5 oz cooked and peeled cold water prawns (defrosted if frozen)

How To Make Smoked Salmon Roulade

1. Preheat Oven and Prepare Tin: Preheat oven to 190°C / 375°F (170°C fan) mark 5. Line a 23 x 33 cm (9 x 13 in) Swiss roll tin with baking parchment.
2. Prepare the Spinach: Squeeze as much moisture as possible from the defrosted spinach. Transfer spinach to a food processor, add egg yolks, and process until finely chopped. Scrape the mixture into a large bowl.
3. Combine Dry Ingredients: Add the plain flour, baking powder, ground nutmeg, 1/2 tsp fine salt, and freshly ground black pepper to the spinach mixture. Mix until combined.
4. Whisk Egg Whites: In a separate bowl, beat the egg whites with a handheld electric whisk until they hold stiff peaks.
5. Fold Whites into Spinach Mixture: Add a large spoonful of egg whites to the spinach mixture to loosen it, then gently fold in the remaining egg whites, maintaining as much air as possible.
6. Bake: Spread the mixture evenly in the prepared tin. Bake for 12-15 minutes or until firm and lightly golden.
7. Invert Roulade: Place a large sheet of baking parchment on the work surface and sprinkle with Parmesan or vegetarian hard cheese. Invert the baked roulade onto this parchment and remove the tin. Allow it to cool.
8. Prepare the Filling: In a medium bowl, mix ricotta, lemon zest, dill, smoked salmon, and prawns with seasoning until combined.
9. Assemble Roulade: Carefully peel off the top layer of parchment from the cooled roulade. Spread the filling evenly, then roll it up from a short edge using the parchment to help.
10. Serve: Transfer the roulade to a serving plate, seam-side down. Garnish with extra dill and serve.

Recipe Tips

• Thoroughly Drain Spinach: Squeeze as much water as possible from the defrosted spinach to prevent a soggy roulade. Too much moisture will affect the texture.
• Beat Egg Whites Until Stiff: Make sure egg whites hold stiff peaks before folding. This helps create a light and airy roulade.
• Cool the Roulade Completely: Let the roulade cool fully before adding the filling, so it rolls smoothly and doesn’t melt the ricotta.
• Roll Gently with Parchment: Use the baking parchment to help you roll the roulade tightly without cracking. This keeps it neat and evenly shaped.

How To Store Leftovers?

• Refrigerate: Let the leftover Smoked Salmon Roulade cool to room temperature. Then, wrap it tightly in cling film or place it in an airtight container. Store in the fridge for up to 2 days.
• Freeze: After cooling, wrap the roulade in cling film and then in a layer of foil to prevent freezer burn. Freeze for up to 1 month. To serve, thaw in the fridge overnight.

Nutrition Facts

Serving Size: 1 serving

• Calories: 619
• Total Fat: 46g
• Saturated Fat: 19g
• Cholesterol: 103mg
• Sodium: 2271mg
• Total Carbohydrate: 21g
• Dietary Fiber: 6g
• Sugars: 5g
• Protein: 38g

Try More Mary Berry Recipes:

• Mary Berry Christmas Fruit Cake
• Mary Berry Christmas Turkey
• Mary Berry Christmas Stuffing
• Mary Berry Christmas Roulade