Title: Spinach Roulade with Smoked Salmon Filling and Tomato Cou
Categories: Entree Smoke Salmon
Yield: 4 Servings

250	g	Spinach, stalks trimmed
1	sm	Onion, peeled and chopped
		Finely
1	tb	Olive all
5		Eggs
90	g	Plain flour
		FILLING:
90	g	Smoked salmon, chopped into
	sm	Pieces
375	g	Fromage frais (available
		From good delicatessens)
		Freshly ground pepper
		TOMATO COULIS:
		Butter or olive oil
500	g	Tomatoes, peeled and chopped
		Roughly
		Salt and freshly ground
		Pepper
2		Cloves garlic, peeled and
		Chopped finely
2	tb	Chopped mixed fresh herbs
		Such as parsley, basil and
		Marjoram
1	ts	Port
1/2	c	Cream

To make the roulade: line 2 x 31 cm x 23cm jam roll tins with baking paper. Place the spinach in a large pot of boiling water. Turn off the heat and leave the spinach for a few seconds until it has wilted. Remove the spinach from the pot, drop into a bowl of cold water, then remove, pat dry with kitchen towels and chop finely.

Saute the onion in the olive oil until golden and set aside to cool. Whisk the eggs until frothy. Stir in the flour, followed by the cooked spinach and onion and mix until well amalgamated. Divide the mixture in half and spread each portion evenly onto the prepared jam roll tins. Bake in a preheated 160oC oven for 10 to 12 minutes or until set. Remove the trays from the oven, turn the roulade bases out onto 2 tea-towels and roll up the bases and tea-towels together to form a cylinder. Set aside for 10 minutes, then unroll and allow to cool on a cake cooler.

To make the filling and fill the roulades: combine the smoked salmon, fromage frais and pepper to taste. Spread the bases evenly with the salmon mixture, roll up the roulades using a tea towel as a guide and set aside while you make the tomato coulis.

To make the tomato coulis: heat a little butter or olive oil in a frying pan. Add the tomatoes, salt, pepper, garlic and the herbs and cook over high heat for about 5 minutes. Add the port and cream, stir to combine, then pass the mixture through a fine sieve and discard the solids. Set aside to cool.

To serve: slice the roulade into 4cm thick slices and place on each serving plate. Spoon around some of the cold tomato coulis and serve at once. Bon Appetit - Exec.Chef Magnus Johansson

Source: Vogue May'94 ROULADE:

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