Whether you want to impress your guests or just make a treat for yourself, this recipe of spinach smoked salmon rolls is perfect for it. Colorful, exceptional and very tasty, will make you fall in love with the first bite. Thanks to a delicate spinach sponge cake, creamy cheese spread and smokiness of the salmon, you will want to make it again and again.

It is preferred to chill the roll for a minimum of two hours in the fridge or overnight. Therefore, this is a perfect recipe for a brunch, that you can make the day ahead and have it ready for the next day.

Ingredients that you need:

3.5 cups of fresh spinach – make sure that spinach is packed. Frozen spinach can be used, just make sure to defrost and squeeze water out.
3 large eggs – whites and yolk have to be divided.
¼ tsp salt
½ cup of all purpose gluten free flour – I use Cup4Cup gluten free flour, which works perfectly in this recipe everytime. If you are not gluten free, you can substitute it with wheat all-purpose flour.
8 oz of cream cheese – make sure it is room temperature, so it is easier to spread out.
3 tbsp of sour cream – it helps to thin out the cream cheese, so it is easier to spread out on the sponge.
1 tbsp of milk – this is optional, but also helps to thin out the cream cheese mixture.
1 tbsp of lemon juice – helps to balance out the saltiness of smoked salmon.
8 oz smoked salmon – has to be cut into thin slices if it is not pre-cut

Instructions:

Combine spinach, egg yolks, salt and blend with an immersion blender or in a food processor.

2. Once blended it should look like a smoothie. Make sure there are no big chunks of spinach left.

3. Add gluten free flour to the spinach mixture and mix with spatula until just combined.

4. In a separate bowl beat on a high speed 3 egg whites until stiff peaks, it takes about 2 minutes.

5. Add about ⅓ of the egg whites to the spinach mixture and carefully fold it in. Then add the rest of the eggs whites and carefully fold them in with the spatula. Make sure to not overmix. If you overmix the sponge will not be airy but rather thin.

6. Spread the mixture evenly on the baking sheet and bake for 10 minutes.

7. While the sponge cake is baking combine room temperature cream cheese, sour cream, milk and lemon juice. You can combine it by hand or use a hand mixer.

8. Once the sponge cake is baked, take it out of the oven and let it cool.

9. Once it is cooled, use a cutting board to flip it and carefully remove parchment paper. It should be very easy to remove, but if you are having trouble removing the parchment paper, you can wet it lightly with cold water, wait a minute, and then try again.

10. Flip it back to the face side up. Spread the cream cheese mixture on the top of the sponge cake.

11. Layer thin slices of smoked salmon. Do not put smoked salmon on the bottom of the sponge cake, to make sure the roll holds its shape better.

12. Start rolling the sponge cake from top of the horizontal side, wrap it in the cling wrap and leave it in the fridge for at least 2 hours or preferably overnight.

13. After at least 2 hours take it out of the fridge, cut the roll into 1 inch slices and serve.

Ingredients

3.5 cups fresh spinach
3 eggs
½ cup all-purpose gluten free flour
¼ tsp salt
8 oz cream cheese
3 tbsp sour cream
1 tbsp milk
1 tbsp lemon juice
8 oz smocked salmon

Instructions

Preheat oven to 350°F and line 12×16 inch baking sheet with partment paper.
Combine spinach, egg yolks, salt and blen with immersion blender or in a food processor until everything is fully mixed.
Add all-purpose gluten free flour to the spinach mixture and mix until combines.
In a separate bowl beat on a high speed 3 egg whites until stiff peaks, about 2 minutes.
Add aout ⅓ of egg whites to the spinach mixture and refully fold it in. Then add the rest of egg whites and fold them in with spatula. Do not overmix.
Spread the mixture evenly on the sheet, about ½ inch thick and bake for 10 minutes.
Combine cream cheese, sour cream, milk and lemon juice.
Once the sponge is done abking, take is out of the oven and let it cool completely. Once it is cooled, use a cutting board to flip it and carefully remove partchment paper, then flip it back.
Spread the cream cheese mixture on the top of the sponge. Next, layer thin slices of smocked salmon. Leave about 1 inch from the bottom of the horizontal side without salmon, to make sure the roll holds its shape better.
Start rolling the sponge from the top of the horizontal side, then wrap it in the cling wrap an leave it in the fridge for at least 2 hours.
When ready to serve, take is out of the fridge and cut the roll into 1 inch slices.

Notes

I use Cup4Cup all-purpose gluten free flour, which works perfectly in this recipe every time. If you are not on gluten free diet, you can substitute it with wheat all-purpose flour.