Spinach and smoked trout roulade
<h3>Ingredients</h3>
<ul>
<li>¼ cup (35 g) cornmeal or polenta</li>
<li>200 g frozen English spinach, thawed</li>
<li>1 tablespoon (20 g) butter</li>
<li>2 tablespoons plain flour</li>
<li>300 ml low–fat milk</li>
<li>4 eggs, separated</li>
<li>pinch of freshly grated nutmeg</li>
<li>salt and pepper</li>
<li>Smoked trout filling</li>
<li>½ cup (125 g) reduced–fat cream cheese</li>
<li>⅓ cup (90 g) fromage frais or sour cream</li>
<li>2 tablespoons chopped fresh dill</li>
<li>150 g skinless smoked trout fillet</li>
<li>2 teaspoons lemon juice</li>
<li>Tomato salad</li>
<li>1 tablespoon extra virgin olive oil</li>
<li>2 teaspoons sherry vinegar</li>
<li>pinch of caster sugar</li>
<li>1 small onion, chopped</li>
<li>175 g cherry tomatoes, halved</li>
</ul>
<div>
<h2>Preparation</h2>
<div data-url="https://www.readersdigest.com.au/recipes/spinach-and-smoked-trout-roulade"> </div>
<ol>
<li>Lightly oil a 23 × 33 cm Swiss roll tin and line with baking paper.</li>
<li>Sprinkle with the cornmeal or polenta.</li>
<li>Preheat the oven to 200°C.</li>
<li>Squeeze the excess water out of the spinach, then chop finely.</li>
<li>Melt the butter in a heavy–based saucepan, stir in the flour and cook for a few seconds.</li>
<li>Off the heat, gradually whisk in the milk, then put back on a low heat and cook, whisking constantly, until the sauce bubbles and thickens.</li>
<li>Remove from the heat and stir in the spinach, followed by the egg yolks, nutmeg, and salt and pepper to taste.</li>
<li>In a large clean bowl, whisk the eggwhites until stiff.</li>
<li>Fold into the spinach mixture, one–third at a time.</li>
<li>Spoon into the prepared tin and gently level the surface.</li>
<li>Bake for 12–15 minutes, or until slightly risen and firm to the touch.</li>
<li>Place the tin on a wire rack, cover with a clean tea towel and leave to cool for 5 minutes.</li>
<li>Meanwhile, make the filling.</li>
<li>Put the cream cheese in a bowl and mix in the fromage frais.</li>
<li>Stir in the dill, and season with salt and pepper.</li>
<li>Flake the trout into another bowl, and toss with the lemon juice.</li>
<li>Turn out the spinach ‘cake’ onto the tea towel and carefully peel away the lining paper.</li>
<li>Spread evenly with the cream cheese mixture, then arrange the smoked trout on top.</li>
<li>Roll up the cake from one of the short ends.</li>
<li>Transfer to a serving platter.</li>
<li>For the tomato salad, whisk together the oil, vinegar, sugar and seasoning to taste in a bowl.</li>
<li>Add the onion and toss to coat, then add the tomatoes and toss again.</li>
<li>Cut the roulade into 12 slices using an electric carving knife or a large serrated knife.</li>
<li>Serve with the tomato salad.</li>
</ol>
<div data-url="https://www.readersdigest.com.au/recipes/spinach-and-smoked-trout-roulade"> </div>
</div>
<p> </p>
<div>Serves 6</div>
<div>Preparation: 25 minutes</div>
<div>Cooking: about 15 minutes</div>
<div> </div>
<div><em>Image: Readers Digest</em></div>
