450g fresh spinach
200g Philadelphia cheese (queso Philadelphia o 300g queso de untar Hacendado!)
250g smoked salmon (salmón ahumado) – although I actually use 400g!!!
Chopped fresh chives and dried dill (cebollino fresco y eneldo seco)
Salt & pepper
25g melted butter
30g Parmesan cheese, grated
Heat the oven to 180ºC.
Cook the spinach either in the microwave or in a small saucepan without adding any water. Strain well.
Separate the egg yolks from the whites. Beat the whites until stiff (a punto de nieve).
Mix the strained spinach with the egg yolks, salt, pepper and melted butter (if you just mix the spinach into the egg yolks, the result won’t be as green as if you liquidize it all, which is what I did the second time round – take a glance at the photos below and you’ll see the difference**).
Fold the egg whites into the spinach mixture.
Extend the spinach mixture over a baking tray lined with grease proof paper, sprinkle with the Parmesan cheese and bake for 12-15mins. Remove from the oven and place on a clean, damp cloth (trapo limpio/húmedo). Whilst still hot, roll up and secure the ‘roulade’ in cling film (papel transparente) and chill.
Once cold, unroll and spread over the Philadelphia. Sprinkle with the chives and dill.
Cover the cheese with slices of smoked salmon and roll up again. Secure with cling film and chill.
Serve in slices over a bed of salad leaves (I used rocket leaves – or “rúcula” in Spanish!).
**Here’s the difference when the spinach is liquidized with the egg yolks: