Mary Berry Smoked Salmon Roulade Recipe

This Mary Berry Smoked Salmon Roulade is an impressive and colorful starter, which features a light spinach soufflé sponge filled with smoked salmon and cream cheese. It’s a show-stopping dish, ready in about 1 hour (plus chilling).

Mary Berry Smoked Salmon Roulade Ingredients

For the Spinach Roulade

• 15g (½ oz) butter
• 1 garlic clove, crushed
• 150g (5 oz) spinach leaves, cooked, squeezed very dry, and chopped
• 4 large eggs, separated
• 1 tsp chopped fresh rosemary
• Pinch of grated nutmeg
• Salt and freshly ground black pepper

For the Filling

• 200g (7 oz) full-fat soft cheese (cream cheese)
• 3 tbsp Greek-style yogurt (or 2 tbsp milk)
• 4 spring onions, thinly sliced
• 125g (4 oz) thinly sliced smoked salmon
• 2 ripe tomatoes, thinly sliced

For Garnish

• Salad leaves
• Lemon slices

How To Make Mary Berry Smoked Salmon Roulade

1. Prepare the tin: Preheat the oven to 190°C (170°C fan/Gas 5). Line a 23 x 33 cm (9 x 13 in) Swiss roll tin with non-stick baking parchment, cutting into the corners so it fits snugly.
2. Cook the spinach base: Melt the butter in a saucepan over gentle heat. Add the crushed garlic and cook briefly. Remove from the heat and stir in the chopped spinach (ensure the spinach is squeezed as dry as possible first).
3. Add yolks and seasoning: Beat the egg yolks, chopped rosemary, and nutmeg into the spinach mixture. Season generously with salt and pepper.
4. Whisk the whites: In a separate clean, dry bowl, whisk the egg whites until they are firm but not dry (stiff peaks). Fold 2–3 tablespoons of the whites into the spinach mixture to loosen it, then carefully fold in the remaining whites using a large metal spoon to keep the air in.
5. Bake the sponge: Pour the mixture into the prepared tin and spread it evenly to the corners. Bake for 10–12 minutes until the sponge feels firm to the touch.
6. Cool under a towel: Remove the sponge from the oven. Immediately cover the tin with a damp tea towel and leave it to cool completely. This keeps the sponge moist and flexible for rolling.
7. Make the filling: While the sponge cools, beat the soft cheese and yogurt (or milk) together until smooth. Stir in the sliced spring onions.
8. Assemble layers: Turn the cooled roulade out onto a clean surface and carefully peel off the parchment paper.
   • Layer 1: Arrange the smoked salmon slices over the sponge, leaving a 2.5 cm (1 in) border on each side.
   • Layer 2: Spread the cheese filling evenly over the salmon using a palette knife.
   • Layer 3: Arrange the tomato slices over just half of the cheese filling (looking at it widthways).
9. Roll and chill: Start rolling up the roulade from the end where the tomato slices are placed (this puts the tomatoes in the center of the spiral). Roll tightly but gently. Wrap the finished roulade in foil, then overwrap with a damp tea towel. Chill in the fridge overnight to set the shape.
10. Serve: Unwrap the roulade. Trim off the untidy ends. Cut into thick slices and serve on a platter garnished with salad leaves and lemon slices.

Recipe Tips

• Dry spinach is crucial: If the cooked spinach is too wet, the sponge will be soggy and heavy. Squeeze it in a clean tea towel or potato ricer until almost no water comes out before chopping.
• The damp towel trick: Covering the baked sponge with a damp tea towel while it cools traps the steam, keeping the sponge flexible. If you let it dry out in the air, it will crack when you try to roll it.
• Slicing tomatoes: Slice the tomatoes as thinly as possible. If they are thick chunks, they will make the roulade difficult to roll tightly.
• Rolling direction: Rolling from the tomato end ensures the tomatoes end up in the beautiful center “eye” of the spiral, surrounded by the creamy cheese and pink salmon.

What To Serve With Mary Berry Smoked Salmon Roulade

This starter is quite rich, so light accompaniments are best.

• Mixed Leaf Salad: Dressed with a sharp lemon vinaigrette.
• Brown Bread: Thin slices of buttered brown bread.
• Potato Salad: If serving as a light lunch rather than a starter.
• Sparkling Water or White Wine: Cuts through the cream cheese.

How To Store Mary Berry Smoked Salmon Roulade

• Refrigerate: Keep the roulade wrapped in foil in the fridge. It can be prepared up to 2 days ahead (up to the end of step 9), making it perfect for entertaining.
• Freeze: It is not recommended to freeze this dish as the salad ingredients (tomatoes and spring onions) and the texture of the eggs will deteriorate.

Mary Berry Smoked Salmon Roulade Nutrition Facts

• Calories: 271–407kcal (depending on slice size)
• Protein: 18g
• Carbohydrates: 4g
• Fat: 28g
• Saturates: 14g
• Sugar: 3g
• Salt: 1.5g

Nutrition information is estimated per serving (based on 4-6 servings).

FAQs

Try More Recipes:

• Mary Berry Double Salmon Tian Recipe
• Mary Berry Salmon and Prawn Filo Purses Recipe
• Mary Berry Salmon and Prawn Filo Purses Recipe