Spinach roulade with a horseradish twist is party-perfect
The savory spinach roulade is a classic choice for home parties, whether it's for holidays, New Year's Eve, baptisms, or housewarming gatherings. The ingredients are simple and easily accessible. While most people associate it with cream cheese, I've made a minor tweak that significantly enhances its flavor.
Horseradish is often linked to Easter dishes, but it's an addition worth keeping in your fridge all year round. It amplifies the taste of garlic sauce and adds a kick to even the simplest sandwiches. It also fits seamlessly into recipes for New Year's and carnival snacks. I've used it to elevate the flavor of the spinach roulade. It's all about the proportions.
Horseradish inspirations in the kitchen
Horseradish has been a valued addition to dishes for centuries. Known for its intense, spicy flavor, it's commonly used to season meats and soups. Fresh root is typically available in March and April, so during the rest of the year, it's best to opt for jarred grated horseradish with a clean, simple composition. I mix this ingredient with cream cheese to create an enhanced filling for the spinach roulade.
Recipe for spinach and horseradish roulade
Due to the addition of smoked fish, it's best to prepare the roulade on the same day to maintain its freshness and optimal flavor. You can slice a portion of the dish onto a platter first and then refill from the fridge as needed. The spinach roulade looks remarkably elegant when sliced.
Ingredients:
- 5 oz frozen spinach,
- 4 eggs,
- 6 tablespoons flour,
- 10.5 oz creamy cream cheese,
- 1 teaspoon quality horseradish,
- 3.5 oz smoked salmon,
- Two cloves of garlic,
- Salt and pepper to taste.
Preparation:
- Place spinach in hot water and cook until most of the liquid evaporates. Season with salt, pepper, and minced garlic. After cooking, set the spinach aside to cool.
- In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.
- Mix the cooled spinach with the yolks and flour, then gently fold this mixture into the egg whites.
- Spread this prepared mixture onto a large baking sheet lined with parchment paper (about 14×16 inches) and bake at 350°F for about 10-15 minutes.
- After baking, allow it to cool completely. Spread cream cheese over the cooled cake, then layer slices of salmon along one of the longer edges. Roll the mixture into a roulade, wrap it in parchment paper, and refrigerate for a few hours. Once chilled, slice the roulade into serving pieces.
