Spinach-and-smoked salmon rolled souffle

2

PREP TIME

30 min

Makes

6 to 8 servings

* PLUS Cooking time: 5 minutes, Baking Time: 12 minutes

Ingredients

  • 284-g bag spinach , or 2 bunches spinach, about 7 cups
  • 6 large eggs , at room temperature
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/4 tsp ground nutmeg
  • 1 1/4 cups 2% milk
  • 3/4 cup finely grated parmesan or romano
  • 1/2 tsp salt
  • 1/4 tsp cream of tartar
  • 1/2 cup sour cream
  • 150 g smoked salmon , about 10 slices

Instructions

  • Preheat oven to 350F (180C). Lightly oil or butter a piece of waxed or parchment paper that is at least 18 inches (45 cm) long. Then line a shallow-sided jelly-roll pan that is 15×10 inches (38×25 cm) with waxed or parchment paper, oil-side up, letting about 2 inches (5 cm) hang over ends of pan.
  • Remove and discard tough stems from spinach. Place spinach in a large microwave-safe bowl. Sprinkle with 1 tablespoon (15 mL) water. Microwave, uncovered, on high for 40-second intervals, stirring in-between, until spinach has just wilted, from 2 to 3 minutes. Or place half of spinach in a large frying pan set over medium-high heat. Sprinkle with 1 tablespoon (15 mL) water. Stir constantly, adding handfuls of spinach, until all has been added and is just wilted, from 4 to 5 minutes. When cool enough to handle, using your hands, squeeze out as much water as possible. Then coarsely chop spinach.
  • Separate egg yolks from whites, placing yolks in a small bowl and whites in a large bowl. Melt butter in a medium-size saucepan set over medium heat. Whisk in flour and nutmeg to form a paste. Whisk constantly until mixture bubbles, from 30 seconds to 1 minute. Gradually whisk in milk. Cook, stirring constantly, until thick and bubbly, from 2 to 3 minutes. Whisk in cheese. Remove from heat.
  • Whisk yolks, then whisk 2 tablespoons (30 mL) thickened hot milk mixture into yolks. Slowly pour yolks into milk mixture in saucepan, stirring constantly. Scrape mixture into a large bowl. Stir in spinach just until evenly distributed.
  • Sprinkle salt and cream of tartar over egg whites. Using an electric mixer set on high speed, beat whites until they form peaks when beaters are lifted, from 2 to 3 minutes. Stir half of whites into spinach mixture in bowl. Then, using a spatula, gently fold in remaining whites. Immediately turn mixture into paper-lined pan, spreading to cover entire pan. Smooth top. Immediately bake in centre of 350F (180C) oven until soufflé has risen, surface is slightly cracked and edges are a light golden brown, from 12 to 14 minutes.
  • Meanwhile, place a clean tea towel on a cutting board larger than jelly roll pan. When soufflé is baked, remove from oven and immediately place cutting board, tea towel-side down, on top of soufflé. Then turn upside down. Place cutting board on counter. Remove pan. Slowly and carefully peel off paper. Waxed paper may stick a little. Starting from smaller edge, roll soufflé up into tea towel, forming a pinwheel log. Let roll cool on counter, wrapped in tea towel, for 15 minutes.
  • Then unroll soufflé and spread with sour cream. Arrange salmon overtop, covering as much sour cream as possible. It is all right if there are small gaps between slices. Reroll soufflé, using tea towel to help shape into a snug pinwheel log. Using a serrated knife, with a gentle sawing motion, carefully slice soufflé into rolls, about 1 inch (1 cm) wide. Serve hot or at room temperature. Slightly overlap 2 slices on luncheon or dessert plates. Garnish with sprigs of fresh dill, strips of smoked salmon and a drizzling of sour cream, if you like.

Nutrition (per serving)

  • Calories
  • 255,
  • Protein
  • 15.3 g,
  • Carbohydrates
  • 8.3 g,
  • Fat
  • 17.9 g,
  • Fibre
  • 1.1 g,
  • Sodium
  • 638 mg.

Easier to whip up than it looks, this soufflé serves as a light appetizer before an Easter feast or as the main attraction at a sophisticated brunch. Unlike traditional soufflés, preparing it jelly-roll style avoids any anxiety of it potentially falling.

Make Ahead

Soufflé can be made up to 1 day before serving, then stored, covered, in the refrigerator. Serve at room temperature.