Spinach Salmon Rolls Large Yield Recipes

SPINACH AND SALMON ROULADE

Steps:

• THE ROULADE:.
• Place frozen spinach in a pan, cook over slow heat until all liquid has evaporated.
• Grease a swiss roll tin (about 14 x 10 inches or about 37 x 25 cm) with butter, line with greaseproof paper, and butter the paper generously.
• Heat oven to 375 deg F/190 deg Celsius.
• Separate egg yolks and whites.
• Melt butter in a saucepan, add flour, and stir 1 minute. If lumpy, pull off heat and whisk until smooth.
• Back on the heat, add the milk gradually, stirring or whisking until mixture boils and thickens.
• Quickly stir in egg yolks and spinach, and transfer mixture to a large bowl.
• Beat egg whites until soft peaks form and fold lightly into the spinach mixture.
• Pour mixture into the prepared swiss roll tin.
• Bake in the preheated oven for 12 to 15 minutes or until puffed and golden brown.
• (While it bakes, prepare the filling; instructions follow).
• Remove from oven, and turn out on a clean, dry tea towel.
• Carefully remove the wax paper, and then spread evenly with filling mixture.
• Holding teatowel with both hands, gently roll up roulade.
• Trim edges slightly for a neater appearance.
• THE FILLING:.
• Drain the tinned salmon and combine in a bowl with the mayonnaise, chives and shallots. Mix well.
• TO SERVE:
• Place roulade on a rectangular dish, decorate with fresh parsley leaves, if desired.
• Cut into thick slices and serve, or place each slice on an individual side plate and serve.

SPINACH SALMON BUNDLES

Steps:

• Unroll crescent dough and separate into 4 rectangles; seal perforations. Place a salmon fillet in the center of each rectangle; sprinkle with salt and pepper. Spoon spreadable cheese over each; top with spinach. Fold dough over filling and pinch edges to seal., Place on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until golden brown.

SPINACH SALMON ROLL

Steps:

• Spread two cloves crushed garlic on salmon fillet and allow to marinate for several hours.
• Mix spinach, bread crumbs, egg, remaining garlic, and spices.
• Roll out pastry dough until very thin and place fillet in center of the dough.
• Spread mustard on fish.
• Spread spinach mixture on fish.
• Wrap dough around fish.
• Place dough packet seam side down, onto cookie sheet. Brush with an eggwhite and sprinkle with sesame seeds.
• Make incisions on top of dough at 3/4" intervals.
• Bake at 375 for 30 minutes or until dough is nicely browned.
• Cut into slices.
• Serve warm with tartar sauce.